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5 from 1 vote
This keto take on egg fried rice is loaded with flavour from minced pork, sweet peppers, earthy mushrooms, tender spinach and a twist of lime.

This is a quick and easy option, perfect for weeknight dinners.
Prep Time4 mins
Cook Time16 mins
Total Time20 mins
Course: Main Course
Cuisine: asian, Chinese
Keyword: Egg, Fried Rice, Pork
Servings: 2 people
Calories: 494kcal


  • 175 g minced pork (ground pork)
  • 2 medium eggs
  • 2 tbsp extra virgin olive oil
  • 2 medium chestnut mushrooms sliced
  • 100 g cauliflower rice
  • 30 g baby spinach roughly chopped
  • 1 clove garlic minced
  • 1 large spring onion (green onion) sliced
  • 1 tbsp tamari sauce
  • 1 tbsp fresh coriander (cilantro) roughly chopped
  • ½ medium red bell pepper deseeded and diced
  • ½ lime juiced


  • Heat a tablespoon of olive oil in a frying pan (skillet) over a medium/high heat. Add the pork and cook until browned all over.
  • Add the garlic, spring onion, bell pepper, mushroom and remaining olive oil. Continue to cook for a few minutes until the vegetables are just tender.
  • Whilst the vegetables are cooking, beat the eggs in a small bowl.
  • Add the cauliflower rice to the pan and stir everything together well to combine, cooking for a minute to soften the rice.
  • Add the spinach and stir through briefly so that it starts to wilt.
  • Create a well in the centre of the mixture and add the beaten egg. Let the egg settle for a moment and begin cooking.
  • As the egg starts to cook, use a spatula to scramble the egg and fold it into the other ingredients.
  • Add the tamari and lime juice and cook for a moment longer until the egg is cooked through.
  • Scatter with fresh coriander to serve.


Calories: 494kcal | Carbohydrates: 9g | Protein: 33g | Fat: 37g | Fiber: 3g

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