You may add this Instant Pot cabbage recipe to your favorite dinner or serve it alongside cornbread. The majority of nutrients are preserved when cabbage is cooked under pressure, and the result is a sweet but savory dish. This dish is tasty, quick, and simple!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups frozen peas
- ½ cup water
- ¼ cup sesame oil, divided
- 4 cups cubed pork loin
- 6 green onions, sliced
- 1 large carrot, cubed
- 2 cloves garlic, minced
- 20 ounces shredded cauliflower
- 6 tablespoons soy sauce
- 2 eggs, beaten
Instructions
- Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
- Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
- Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
- Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
- Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
- Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.
- You can use any lean meat in this dish.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 1065 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
We were very pleased with this meal. I did marinate the meat with some soy sauce and ginger. I forgot to add the eggs but didn’t realize that until I read the instructions again after dinner. Didn’t miss the rice or the egg apparently.
I made this dish with no changes. Served to 4 adults. All but one liked it, but she doesn’t like rice anyway. We tossed her vote out, and will be serving again.
Skipped the meat, added a diced jalapeño pepper, edamame, fresh grated ginger, riced a whole head of cauliflower, used 4 eggs. YUM! Leftovers are delicious, too!
Nice dish and easy. I found some snow peas in the refrigerator, so I threw those in as well. I would say it serves 5 instead of 6.
Maybe I should have patted dry the pork, but there was a lot of water in the wok so the meat never really browned. I just thought the flavor was OK.
This dish was delicious! I used frozen cauliflower rice and I did add some teriyaki sauce, but followed the recipe other than that and my husband and I couldn’t believe how much this tasted like pork fried rice from our favorite Chinese restaurant. I’m not a huge cauliflower lover, but I’m trying to cut carbs and this was exactly what I was craving. It is a keeper!
I shredded my own cauliflower in the food processor and it worked really well. I used ground turkey in place of the pork. Ended up adding 1 more egg.
I made this with a few minor changes. I used frozen riced cauliflower and I subbed chicken for pork loin. I also used the recipe adjuster to cut it down to 3 servings. Very tasty though next time I will use fresh cauliflower as the frozen turned out kind of mushy
I used Costco pre-made cauliflower frozen “rice”. Much easier. I also salted and pepperd the pork and added ginger. It seemed to plain for me to risk a dissapointment.
This is 5* for something so healthy and 4 as compared to regular fried rice. I used green beans instead of peas and added some edamame.
Delicious recipe, I added a bit more soy sauce because to me it was too bland and I also added in some sweet teriyaki sauce and it hit I would definitely recommend
Great recipe I added ginger and some leftover mushrooms
My only change was that I did not have the green onions, so I used regular onion instead and added some cilantro for color. Flavor is delicious!
Really good. 1 change-we used 4 tblspns soy. Awesome.
I thought it was very yummy and am looking forward to making it again.
I thought it was very yummy and am looking forward to making it again.
So I didn’t use a lot of sesame oil with this recipe because I only have the dark one and that smoke point is too low. The primary revision I made to this recipe is adding a cup of long grain rice. I couldn’t tell when eating it which part was the rice and which part was the cauliflower. It blended very well. Will definitely make again.
I made it exactly like recipe . It was delicious. My daughter is a physical education teacher and she brought it for lunch and loved it!
We have been making this for a while now, it is a family favorite! So good.
Excellent recipe! I substituted ham.
Delicious! I actually made it “vegetarian” and it came out delicious. I cannot imagine it with the pork taste! YUMMY!