Pork fried cauliflower “rice” with carrots and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork fried cauliflower “rice” with carrots and peas

Carb-Conscious, Soy-Free, Lean & Clean, Dairy-Free, Gluten-Free, Mediterranean

2 Servings, 480 Calories/Serving

15 Minutes

In this quicker-than-takeout dinner, cauliflower “rice” adds a healthy dose of fiber, while our umami stir-fry blend brings earthy depth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1-inch piece organic fresh ginger
  • 2 tablespoons toasted sesame seeds
  • 1 organic egg
  • 3 organic scallions
  • 10 ounces organic cauliflower “rice”
  • 2 ounces organic shredded carrots
  • ½ cup organic peas
  • Sun Basket umami stir-fry blend (coconut aminos - coconut vinegar - fish sauce - toasted sesame oil)

Nutrition per serving

Calories: 480, Protein: 25g (50% DV), Fiber: 7g (28% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 145mg (48% DV), Sodium: 540mg (23% DV), Carbohydrates: 20g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start prepping the ingredients

  • Grate or peel and finely chop the ginger.
  • Set aside half the sesame seeds for garnish.
  • Crack the egg into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.


Prep your protein

  • Pork, chicken, beef, or lamb: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.


Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the ginger and half the sesame seeds and cook until fragrant, about 30 seconds. Add your protein and season with salt and pepper. Cook, stirring frequently and breaking up the ground meat if using, until your protein is lightly browned and almost cooked through, 1 to 3 minutes for shrimp or tofu and 4 to 6 minutes for ground meat.


Cook the egg; finish cooking your protein

To the pan with your protein, stir in the egg and cook until just set and the protein is cooked through, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.


Finish the stir-fry

In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the cauliflower “rice,” carrots, and white parts of the scallions. Season with salt and pepper and cook, stirring occasionally, until the cauliflower and carrots are just tender, 3 to 4 minutes. Stir in your protein mixture, peas, and half the umami stir-fry blend (adding more to taste) and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the stir-fry to individual bowls and garnish with the green parts of the scallions and remaining sesame seeds. Serve any remaining stir-fry blend on the side.
Kids Can!
  • Divide the sesame seeds in half.
  • Separate the white and green parts of the scallions.
  • Time the cooking.
  • Garnish with the scallions and sesame seeds.