Pork and Rice
Published October 4, 2021 • Updated March 1, 2026
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Pork and rice is an easy low-carb dinner you can make on a busy weeknight. It's the ideal meal when you have leftover pork as well. Stir fry pork with leftover vegetables and mix in a cream of mushroom soup. Add hearts of palm rice or cauliflower rice to finish the dish.
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Ingredients
2 tablespoons avocado oil -
1 cup sliced mushrooms
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1/2 green bell pepper, diced
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1/2 yellow onion, diced
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2 cups cubed cooked pork or 1 lb ground pork
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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8 oz mushroom soup
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9 oz hearts of palm rice or cauliflower rice
Step by Step Instructions
Step by Step Instructions
Sauté vegetables
Add avocado oil to a skillet and heat over medium heat. Add mushrooms, bell pepper and onion and stir fry vegetables. Use any vegetables that pair well in this recipe. Cook until vegetables have softened.
Cook pork
Add pork to the skillet and cook until heated through or browned (if using ground pork). Sprinkle in garlic powder, onion powder and salt.
NOTE: If using raw pork, remove vegetables first and set them aside.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of meat instead of pork?
Yes! You can substitute the pork with chicken, turkey, or even tofu for a vegetarian option. Just adjust the cooking time based on the meat you choose.
What if I don't have hearts of palm rice?
No problem! You can easily swap it with cauliflower rice, zucchini noodles, or shirataki noodles for a low-carb alternative.
How do I store leftovers from this pork and rice dish?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.
Can I make this recipe dairy-free?
Yes! Just use a dairy-free cream of mushroom soup or make your own with coconut milk and mushrooms. This keeps the dish creamy without the dairy.
Is this recipe suitable for meal prep?
Yes! This pork and rice dish is perfect for meal prep. Just portion it out into containers and it keeps well in the fridge or freeze it for longer storage.
I've tried enough keto pork stir fry recipes to know most of them end up as just vegetables and meat in avocado oil with some seasoning. The cream of mushroom soup is what actually changes things. Gives everything a real sauce, not just a coating. Used leftover pork from a Sunday roast and it came together in about 20 minutes. One thing: cauliflower rice soaked up the flavors better than hearts of palm did, so I'll go that route next time.
Third time making this and the cream of mushroom sauce still gets me. Tastes like an actual meal, not a "keto version" of something. One more pass on seasoning and I think I've nailed my ratio.
More garlic powder than listed. The mushroom soup absorbs more than you'd think.
Tried probably four or five versions of low-carb pork stir fry. Cream of mushroom is what they were all missing. Used hearts of palm rice and it felt closer to the real thing than anything I've made with cauliflower.
Hearts of palm over cauliflower was my call too. Holds up in a hot pan without going watery. And yeah, the soup is what makes this feel like a real dish. Without it the flavors just sit next to each other.
Made this probably six or seven times now, and the version I keep coming back to uses ground pork instead of leftover cubed pork. Breaking it into small pieces lets it get coated in the mushroom soup base in a way the cubed pork doesn't, so the whole skillet comes together more like a proper stir-fry. Noticed the hearts of palm rice absorbs some of the soup as it sits overnight too, so the leftovers are thicker and kind of meld together the next day. This has been on our weeknight rotation all winter.
Ground pork is how I make it now. It breaks down and coats everything in the soup base in a way cubed just can't. And the hearts of palm thickening overnight, day two is honestly better.
Pat leftover pork completely dry before it hits the skillet. First time I skipped that, everything steamed into a gray heap. Tasted fine, but missed the point. Second time, dried pork, properly hot pan, and the edges actually browned before the cream of mushroom soup went in. That's a standing rule now whenever there's Sunday roast pork left over.
Hot pan matters just as much as the dry. Lukewarm skillet steams it no matter how well you patted it.
Had leftover pork in the fridge from Sunday dinner and figured I'd try this instead of just reheating it plain again. I used frozen cauliflower rice straight from the bag without thawing it first, just threw it in at the end, and I was pretty sure it was going to turn into a watery mess. It didn't. It cooked down in a few minutes and soaked up all the mushroom soup, which I really didn't expect. The whole thing was done before I even finished washing the cutting board, and I'm not a fast cook by any stretch. My husband didn't realize I used leftovers, thought I made it fresh. Starting to think I should just cook a bigger pork roast on Sundays so I always have some ready for this.
Frozen straight from the bag is actually better than thawed. Less water in the pan. And yeah, Sunday pork roast going into this is exactly how I use it.
Good but needed more seasoning. The mushroom soup base was pretty mild so I added extra garlic and some cayenne second time around
Yeah the canned soup is pretty neutral. I go heavy on the garlic powder (closer to 2 teaspoons) and add a pinch of red pepper flakes. Cayenne works too.
Rice is not keto
I didn't use rice. I used hearts of palm rice.