Preparing the Ingredients
Dice 2 cups fresh vegetables (carrot, bell pepper, onion — any combo) into small, even pieces. Mince 4 cloves garlic, slice 4 green onions (reserving some for garnish), and have 2 cups fresh cauliflower rice ready to go. Crack 3 eggs into a bowl and lightly beat them.
Cooking the Pork
Heat 1 tablespoon of the 2 tablespoons sesame oil or olive oil in a large skillet or wok over medium-high heat. Add 1 lb ground pork and cook for about 5–7 minutes, breaking it apart as it browns, until fully cooked and slightly crisped.
Cooking the Vegetables
Add the diced vegetables to the skillet and cook for 3–4 minutes until slightly softened. Stir in 4 cloves minced garlic and 1 teaspoon ground ginger (or 2 teaspoons fresh grated), cooking for about 30 seconds until fragrant.
Cooking the Eggs
Push the pork and vegetables to one side of the skillet and add the remaining 1 tablespoon oil to the empty space. Pour in the 3 beaten eggs and scramble gently until just set, then mix them into the pork and vegetable mixture.
Adding the Cauliflower Rice
Stir in 2 cups cauliflower rice and cook for 3–5 minutes, stirring occasionally, until tender but not mushy.
Seasoning and Finishing
Add 2–3 tablespoons soy sauce or coconut aminos, 2 tablespoons rice vinegar (optional), ½ teaspoon crushed red pepper (optional), and salt and black pepper to taste. Stir everything together and cook for another 1–2 minutes until well combined. Finish with 2 teaspoons toasted sesame seeds (optional) and the sliced green onions.
Serving
Serve hot with extra soy sauce and a squeeze of lime (optional) for added brightness.
