Ground Pork Fried Cauliflower Rice

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.