Lunch: Cauliflower Fried 'Rice'

Recipe by John Melinte Try this quick cooking fried 'rice' that actually has no rice at all!

Ingredients

2 cups frozen peas
1/2 cup water
1/4 cup sesame oil, divided
4 cups cubed pork loin
6 green onions, sliced
1 large carrot, cubed
2 cloves garlic, minced
20 ounces shredded cauliflower
6 tablespoons soy sauce
2 eggs, beaten

Instructions

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.
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.
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.
Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
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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