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–+ servings

Jok Moo Keto Cauliflower Congee

Velvety Thai rice porridge, reimagined with cauliflower rice — silky, warming, and loaded with minced pork and ginger.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: Thai
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 1 small cauliflower head riced (about 500g)
  • 300 g minced pork
  • 1.2 litres pork or chicken bone broth
  • 4 cm fresh ginger half sliced for broth, half julienned
  • 3 tbsp coconut oil
  • 4 cloves garlic thinly sliced
  • 2 tbsp fish sauce
  • 1 tsp white pepper
  • 2 large eggs
  • Spring onions sesame oil, white pepper to serve

Instructions

  • Bring the broth to a boil with sliced ginger. Simmer 10 minutes.
  • Add cauliflower rice and minced pork, breaking the pork up as it cooks.
  • Simmer 20 minutes, stirring occasionally, until the cauliflower is very soft.
  • Season with fish sauce and white pepper.
  • In a pan, fry garlic slices in coconut oil until golden. Reserve the crispy garlic.
  • Gently poach the eggs in the congee for 3–4 minutes.
  • Serve topped with poached egg, crispy garlic, ginger julienne, and spring onions.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 20g | Fiber: 3g
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