Cauliflower Fried 'Rice'

Recipe View Prepare the Peas: In a saucepan, combine peas and water. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the peas are tender and heated through (approximately 5 minutes). Drain well and set aside.

Recipe View Sear the Pork: Heat 2 tablespoons of sesame oil in a wok or large skillet over medium-high heat. Add the cubed pork loin and cook, stirring frequently, until lightly browned on all sides and cooked through (7 to 10 minutes). Transfer the pork to a plate and set aside.

Recipe View Sauté Vegetables: Heat the remaining 2 tablespoons of sesame oil in the same wok. Add the sliced green onions, cubed carrot, and minced garlic. Sauté until the vegetables are just softened (approximately 5 minutes).

Recipe View Cook the Cauliflower: Add the shredded cauliflower to the wok with the sautéed vegetables. Cook, stirring frequently, until the cauliflower is tender but still firm to the bite (4 to 5 minutes).

Recipe View Combine and Stir-Fry: Return the cooked pork to the wok with the cauliflower mixture. Add the drained peas and soy sauce. Stir-fry until the mixture is heated through and slightly browned (3 to 5 minutes).

Recipe View Scramble the Eggs: Move the pork-cauliflower mixture to one side of the wok. Pour the beaten eggs onto the empty side of the wok. Scramble the eggs until they are cooked through (3 to 5 minutes). Break up any large chunks and stir the cooked eggs into the pork-cauliflower mixture. Serve immediately.