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All the taste without the fuss in a tasty clean keto recipe! This low-carb and keto Ginger Ground Pork Cauli Rice Bowl is packed with flavour and great if you’re looking for a quick and easy evening meal to whip up in minutes. It's perfect for meal prep and lunch boxes.
What I love about this dish is that it doesn’t contain any added sugars of sweeteners, typically common with oriental dishes, so if you prefer to avoid low-carb sweeteners, this keto dinner recipe is perfect for you. It’s also dairy-free, nut-free, egg free, paleo and Whole 30!
Hands-on Overall
Serving size about 285 g/ 10 oz
Nutritional values (per serving, about 285 g/ 10 oz)
Net carbs8.7 grams
Protein31.5 grams
Fat29.4 grams
Calories428 kcal
Calories from carbs 8%, protein 30%, fat 62%
Total carbs12.3 gramsFiber3.6 gramsSugars3.7 gramsSaturated fat10 gramsSodium592 mg(26% RDA)Magnesium58 mg(15% RDA)Potassium970 mg(48% EMR)
Ingredients (makes 3 servings)
- 400 g cauliflower florets, riced (14.1 oz)
- 2 tbsp ghee or virgin avocado oil (30 ml)
- good pinch of sea salt and ground black pepper
- 400 g ground pork, 10% fat (14.1 oz)
- 2 cloves garlic, minced
- 1 medium mild chile pepper, finely chopped (14 g/ 0.5 oz)
- 3 tbsp grated fresh ginger (18 g/ 0.6 oz)
- 3 tbsp lime juice, divided (45 ml)
- 2 tbsp coconut aminos or tamari sauce (30 ml)
- 1/4 cup chopped cilantro or parsley (15 g/ 0.5 oz)
- 1/2 medium cucumber (85 g/ 3 oz)
- 2 tbsp chopped mint
- 1 medium green onions, thinly sliced (15 g/ 0.5 oz)
- 3 tbsp extra virgin olive oil to drizzle (45 ml) - skip if using 20% fat pork
Instructions
- Blitz the cauliflower florets in a food processor using the ’S' blade or the grating blade until they resemble a rice consistency.
- Add ghee or avocado oil to a non stick frying pan or cast iron skillet. Fry the cauliflower rice for 6 to 7 minutes on a medium heat until al dente. Season to taste with salt and pepper. Transfer to a bowl and set aside. Keep warm.
- To the skillet where you cooked the cauliflower add the ground pork. Fry for 6 to 7 minutes on a medium heat until cooked through.
- Add the minced garlic, chopped mild chile pepper and grated ginger. Cook for 1 further minute to let the flavours absorb. Remove from the heat and toss with 2 tablespoons of lime juice and 1 tablespoon coconut aminos. Stir in the cilantro (or use parsley).
- Place the remaining 1 tablespoon lime juice and 1 tablespoon coconut aminos in a bowl and mix.
- Shave the cucumber into ribbons using a julienne peeler or chop into small chunks. Toss the lime aminos mix through the cucumber and stir through the coriander and mint. (Note: I prefer to use coconut aminos over tamari sauce as it’s naturally a little sweeter. Tamari sauce is more salty so you may wish to add a pinch of low-carb sweetener if using tamari sauce.)
- Serve with ground pork over cauliflower rice and sprinkle with chopped green onion and chopped mint. Drizzle with extra virgin olive oil — or skip if you use higher fat 20% ground pork.
- Store in the fridge in a container for up to 2 days, or for up to 4 days without the cucumber.
Ingredient nutritional breakdown (per serving, about 285 g/ 10 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 4 g | 2.6 g | 0.4 g | 33 kcal |
| Ghee |
| 0 g | 0 g | 10 g | 91 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Pork, minced (ground), outdoor reared (~ 10% fat) |
| 0.3 g | 28.1 g | 5.3 g | 161 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Peppers, chile (chili), fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.9 g | 0.1 g | 0 g | 5 kcal |
| Lime juice, fresh |
| 1 g | 0.1 g | 0 g | 3 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Cucumber, fresh |
| 0.4 g | 0.2 g | 0 g | 3 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Mint, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Total per serving, about 285 g/ 10 oz |
| 8.7 g | 31.5 g | 29.4 g | 428 kcal |
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