Cauliflower Fried 'Rice'
This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.
Ingredients
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2 cups frozen peas
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½ cup water
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¼ cup sesame oil, divided
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4 cups cubed pork loin
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6 green onions, sliced
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1 large carrot, cubed
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2 cloves garlic, minced
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20 ounces shredded cauliflower
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6 tablespoons soy sauce
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2 eggs, beaten
Description
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Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
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Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
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Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
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Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
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Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
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