One-Pot Paleo Pork Fried Rice

One of my go-to easy meals…

I cook this Paleo fried rice at least once a week. It’s the very reason I decided to work one-pot recipes on this site. I often mix up the flavors involved in this dish, but this classic Asian spin is my favorite. I sometimes use ground sausage in place of the spare ribs, yet using boneless spare ribs works best. This recipe will yield 3 to 4 fair servings, yet you can double this recipe up to use a whole head of cauliflower and a full pound of spare ribs. Just make sure you use a large pot or dutch oven. If you don’t have either of them, look for any dutch oven substitute that can give the same result. I feel odd giving you so many steps in the instructions, but I promise this one is pretty easy. Most fried rice recipes will have you cook the eggs separately and then add them in, but ain’t nobody got time for that! This is a true one-pot meal that is easy and well worth the simple prep time. I hope this becomes a weekly staple for you as well!


What you need:

  • 1/2 of a large head of cauliflower, riced.
  • 1/2 pound of boneless pork spare ribs, chopped into small pieces.
  • 1 tbsp coconut oil.
  • 1 tsp hot chili pepper powder of choice.
  • 1 tsp ginger powder (or 1 tbsp minced fresh ginger).
  • 2 cloves of garlic, minced.
  • 2 cups of cole slaw mix (free carrots!), or shredded cabbage.
  • 1 handful of bean sprouts.
  • 1 bunch of scallions / green onions.
  • 1 small white onion, diced.
  • 2 to 4 tbsp of coconut aminos.
  • 2 tbsp of fish sauce. I use Red Boat, which is paleo friendly.
  • 1 tbsp hot chili paste (optional) such as Sambal Oelek or Sriracha.
  • 2 to 4 tbsp of water.
  • 2 eggs.

How you make it:

  1. Use a food processor to rice your cauliflower, or use a cheese grater.
  2. Turn your large pot or dutch oven to medium heat.
  3. Add your coconut oil, boneless spare ribs, chili powder, ginger, and garlic.
  4. Stir well, and cook your pork until browned and mostly cooked but not fully cooked.
  5. Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.
  6. Add your cauliflower, cabbage, scallions, onion, and bean sprouts.
  7. Stir well and make sure everything is well mixed, let cook for a couple minutes.
  8. Add 2 to 4 tbsp of water to the pot, and stir well again. Lower head to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft.
  9. If you want to add chili paste such as Sambal Oelek or Sriracha (call the paleo police, I dare ya), do it now and stir well.
  10. Turn your heat up to high and stir well until all excess liquid has cooked off.
  11. Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat.
  12. Stir well until the eggs are totally worked into your “rice” and then you are done.
  13. Garnish with chopped scallions and raw bean sprouts. Enjoy!



  1. Samantha says:

    Thanks so much for posting this! I have been looking for an easy week-night stir fry for a while. I can’t wait to try it out. 😀

  2. Dan says:

    Definitely giving this one a try!!! Love the idea of riced cauliflower eagar to see how it tastes.

  3. Jaime says:

    Perhaps I’m blind, but I don’t see how long to cook in the crockpot. Please advise, this looks like an awesome recipe!!!

    1. Jason says:

      This is a one pot recipe, as in stove top cooking… Sorry if the directions did not explain well enough.

  4. Meghan says:

    What are coconut aminos? And do you have to use them? Thanks!

    1. Jason says:

      Coconut Aminos are a soy sauce replacement made from fermented coconut tree sap and salt. It just happens to contain 17 amino acids as a health perk, and they taste great. Here is a link for you:

  5. Tiffany says:

    This sounds so yummy. I just purchased an enameled cast iron dutch oven and this is the perfect recipe to break it in. I have never riced cauliflower before – do you just use the florets and grind them in the food processor while raw?

  6. Sarah says:

    Made this tonight and it was delicious!!! Didn’t want to use bean sprouts and forgot cabbage, but I added some shredded carrot and strips of kale- so so yummy, and a nice mouth taste/feel change from my other paleo meals this week- just made the switch to paleo a week or two ago and this was a nice familiar tasting dinner!! Used a bit more of the fish sauce and soy sauce tho …

  7. Karen says:

    Just made this and while it doesn’t look as pretty as yours it tastes amazing! Thanks for sharing!

  8. michelle says:

    I love this one because it’s one pot, and I don’t to have fried rice anymore, but this is just as good as the real thing!

  9. Laurie says:

    This looks like a recipe I would love to try.

  10. Sonia says:

    this sounds yummy, but I will have to substitute chicken for the pork, as I can’t eat pork anymore because of migraines… also one questions, as I am new to Paleo… what are coconut aminos and where can I find them??

    1. Jason says:

      Coconut Aminos are a soy sauce replacement made from fermented coconut tree sap, water, and sea salt. Here is a link:

  11. Alison says:

    Wow you are a genius. This is delicious! Definitely one of my new staples!

  12. Nat says:

    This is good, sure tastes like fried rice! But mine looked nothing like the picture… It turned into brown cauliflower mush 🙁 Next time I think I’ll only add 1 tbsp of the liquids and cut out the 10 minute simmer bit.

  13. Candice says:

    Do you have suggestions for egg free? Do you think it would do well without eggs? Thanks!

  14. Becky says:

    Made this one tonight…bless you. I’m a type 1 diabetic and FINALLY fried “rice” I can eat (I made it with shrimp)!

    1. Jason says:

      Great! Glad you enjoyed it and thanks for writing…

  15. Kat says:

    SOOO GOOD, thank you for the awesome recipe!! We x2/x3’ed the recipe – used 1.5 lbs pork, 2 small cauliflower, half a cabbage, and more or less doubled or tripled everything else. It came out delicious and we have left-overs that will get eaten fast!!

  16. Courtney says:

    I know that this is well after the fact, but I have zero cooking know-how (as in, I burn food in the microwave). I’m assuming that based on the instructions, I don’t make this in a crock pot. May I ask what size pot I would need? I essentially live alone, so everything I have is single serving size.

  17. Miriam says:

    i was really excited to see this. Thought it was for the instant pot! Any thoughts on using the instant pot for this?

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