2 cups frozen peas ▢1/4 cup sesame oil divided ▢4 cups pork loin cubed ▢6 green onions sliced ▢1 carrot cubed ▢2 tsp minced garlic ▢20 oz riced cauliflower ▢6 tbsp soy sauce ▢2 eggs beaten
In a small pot, combine peas and water and bring to a simmer. Reduce heat to low and simmer the peas for approximately 5 minutes, or until tender. Empty and dispose of surplus water.
In a wok or large sauce pan, melt 2 tablespoons of sesame oil over medium-high heat. Cook the pork for eight to ten minutes, or until it is fully cooked. After removing the flesh from the pan, set it aside.
Saute the green onions, carrots, and garlic in the remaining oil over medium heat for five minutes. Continue cooking the riced cauliflower for an additional five minutes.
Cook the pork, peas, and soy sauce for an additional five minutes, stirring frequently.
While the ingredients are re positioned to one side of the pan, add the beaten eggs to the opposite side. After cooking and scrambling the eggs for a few minutes, combine the ingredients.