Stir-Fried Cauliflower Rice with Sriracha-Marinated Pork

Recipe

Main Dish
Stir-Fried Cauliflower Rice with Sriracha-Marinated Pork

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Stir fried cauliflower rice with Asian vegetables and sriracha marinated pork

User Rating

4.39 out of 5 stars
Rate it:
18 ratings

Recipe Data

4
Servings
5min
Prep
20min
Total

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Description

Healthy fried rice? Coming right up. We used Hy-Vee Short Cuts cauliflower rice instead of traditional rice for an extra serving of veggies. We promise you won't notice the difference.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.boneless pork chops, trimmed
2 ½ tsp.sesame oil, divided
3 tbsp.Hy-Vee low-sodium soy sauce, divided
¼ c.Hy-Vee sriracha
3 tbsp.Gustare Vita olive oil, divided
2 clove(s)garlic, minced
1 c.Hy-Vee frozen mixed vegetables
1 package(s)Hy-Vee Short Cuts stir-fry mix
1 c.Hy-Vee Short Cuts fresh pineapple chunks
Hy-Vee salt
Hy-Vee ground black pepper
½ tsp.Hy-Vee ground ginger
4 c.Hy-Vee Short Cuts cauliflower rice
Fresh basil, for garnish

Things To Grab

  • Large resealable plastic bag
  • Medium skillet
  • Paper towels

Directions

  1. Slice pork chops against the grain into thin bite-sized pieces. Place pork in a large resealable plastic bag. Add 1 ½ teaspoons sesame oil, 1 tablespoon soy sauce, and sriracha. Seal the bag and toss to coat; set aside.

  2. Add 2 tablespoons olive oil to a medium skillet over medium heat. Add garlic and sauté until fragrant. Add frozen mixed vegetables, stir-fry Short Cuts, and Short Cut pineapple chunks. Season with salt and pepper, to taste. Sauté 8 to 9 minutes or until vegetables are crisp-tender.

  3. Stir in ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce, and riced cauliflower; stir to combine. Sauté cauliflower for 5 minutes or until crisp tender. Remove from pan and wipe out skillet.

    Hyvee Culinary Expert Tip
    Shave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.
    Hy-Vee Test Kitchen
  4. To same skillet, add reserved olive oil and pork; discard any leftover marinade. Sear pork for 7 to 10 minutes, or until pork is cooked through (145 degrees).

  5. Top cauliflower rice with sriracha pork. Just before serving, garnish with fresh basil, if desired.

Nutrition facts

Servings

360 Calories per serving
1 c. each

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 60mg
  • Sodium: 1210mg
  • Total Carbohydrates: 19g
  • Protein: 29g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen