Pork Pad Krapow with Cauliflower Rice
⏲ ~28 min total · prep 16 · cook 12 · 4 servings
Recipe Lab · 2026-10-10 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook, Pad Kra Pao Gai (Creative Commons Attribution-ShareAlike License (license line verified on the Wikibooks page)).
Ingredients
- 600 g cauliflower (1 medium head), pulsed into coarse grains
- 1 lb ground pork
- 4 tbsp avocado oil, divided
- 4 cloves garlic, chopped
- 3 red Thai chilies, sliced
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 125 g green beans, trimmed and cut into short pieces
- 1 cup Thai basil leaves, packed
- 1/4 tsp fine salt, 1/2 tsp black pepper
- 200 g eggs (4 large)
- 2 tsp lime juice
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4).
| Per serving | |
|---|
| calories kcal | 553 |
| protein g | 30.1 |
| fat g | 43.1 |
| carbs g | 12.3 |
| fiber g | 4.0 |
| net carbs g | 8.3 |
Instructions
- Pulse the cauliflower florets in a food processor in two batches, 8 to 10 short pulses each, until the pieces reach the size of coarse grains with a few pea-sized bits left. Spread the pile on a towel; if it feels damp, press a second towel over the top. Wet cauliflower steams instead of toasting.
- Set a wok over medium-high heat with 1 tbsp of the avocado oil. Crack in the eggs and fry 2 to 3 minutes, until the edges turn lacy and crisp and the yolks still move when you tilt the pan. Slide them onto a plate.
- Return the wok to high heat and add the remaining 3 tbsp oil. When the oil shimmers and thin wisps of smoke rise, add the garlic and chilies and stir for 10 seconds, no longer. Garlic that sits past that turns bitter at this heat.
- Add the ground pork all at once. Press it flat and let it sit against the wok for a full minute to crust, then break it up and keep it moving for 4 to 5 minutes, until no pink remains and the edges pick up browned bits.
- Add the green beans and toss for 2 minutes, until they turn a brighter green but still hold some snap.
- Pour the fish sauce and coconut aminos down the side of the wok so they sizzle on contact. Toss for 1 to 2 minutes, until the liquid is nearly gone and the pork glistens. The pan should end almost dry, not soupy.
- Turn the heat off. Pile in the Thai basil and toss 3 or 4 times, until the leaves slump and turn glossy. Residual heat wilts them; direct heat blackens them.
- Slide the pork onto a plate and set the wok back over high heat. Add the cauliflower and spread it across the surface. Let it sit 1 minute to toast, then stir and let it sit again, 3 to 4 minutes total, until the grains are tender with browned spots and no water weeps into the pan. Season with the salt and pepper as they finish.
- Spoon the cauliflower into warm bowls, pile the pork and its pan juices over, and top each bowl with a fried egg. Squeeze the lime over at the table. The pork keeps 3 days covered in the fridge; the cauliflower keeps 2, and both reheat well in a hot dry skillet.
Why this recipe works
- Texture Mimicking Rice: Pulsing cauliflower creates a texture mimicking rice while reducing moisture content for a less watery final dish.
- High Heat Sear: Searing the pork at high heat establishes a flavorful sear before the meat releases its juices into the wok.
- Umami Profile: The combination of fish sauce and coconut aminos provides a salty umami profile without adding carbohydrates.
Tips
- Watch the Cauliflower. Watch the cauliflower rice closely as it cooks to prevent it from turning mushy.
- Manage the Heat. Stir-fry the chilies briefly to release their heat without making the dish too spicy.
- Use Fresh Basil. Use fresh Thai basil rather than sweet basil for the authentic flavor profile.
- Lower Sodium Option. Coconut aminos offer a lower sodium option compared to standard soy sauce.
- Fry the Eggs Last. Crack the eggs into the wok after removing the cauliflower to keep the yolks runny.
Serving
This recipe serves four people. Serve the pork mixture over a bed of cauliflower rice topped with a fried egg. The heat from the chilies pairs well with a cold beer or a dry white wine like a Pinot Grigio. For a complete meal, add a side of steamed bok choy or a cucumber salad dressed with rice vinegar. The sauce coats the meat and vegetables, creating a satisfying dinner that fits your nutritional goals.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. The cauliflower rice tends to absorb the sauce and become softer, so consider adding fresh cauliflower when reheating to restore texture. Reheat the pork mixture in a skillet over medium heat until hot throughout. If the dish seems dry, add a splash of water or a little extra coconut aminos to loosen the sauce. Do not freeze the fried egg as it will lose its texture.
Variations
- Chicken or Beef Option: Substitute ground pork with ground chicken or beef for a different texture and flavor profile.
- Vegetable Swap: Replace green beans with broccoli florets or bell peppers to add more volume to the dish.
- Noodle Option: Serve the spicy pork over zucchini noodles or konjac shirataki noodles instead of cauliflower rice.
FAQ
- Can I use soy sauce instead of coconut aminos? You can use soy sauce but be aware it contains more sugar and sodium than coconut aminos.
- How spicy is this dish? The heat level depends on the number of chilies used. Remove the seeds to reduce the spiciness.
- Can I prepare this meal in advance? You can cook the pork and sauce ahead of time but cook the cauliflower rice fresh to maintain texture.
- What if I do not have Thai basil? Sweet basil works as a substitute though the flavor will be slightly different.
- Is this recipe gluten-free? This recipe is gluten-free provided you use a gluten-free variety of fish sauce.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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