1/2 lb (227 g) pork tenderloin, chopped into 1/2 inch pieces
3 garlic cloves, minced
1/2 tbsp (3 g) fresh ginger, grated
1/2 tbsp (7 g) sesame oil
1, 10oz (284 g) bag frozen peas and carrots
1, 10oz (284 g) bag frozen cauliflower rice
2 large eggs, lightly beaten
3 stalks green onion, chopped
Directions
Heat avocado oil over medium heat. Add chopped pork and cook through, flipping occasionally to each side (approximately 8 minutes).
Drain excess liquid and transfer pork to a plate.
In the skillet, add garlic, ginger, and sesame oil. Cook 1-2 minutes, until fragrant.
Add frozen cauliflower rice, peas, and carrots.
Cover and cook until soft, 5-10 minutes. Stir and break apart clumps occasionally.
Uncover and push cauliflower mixture to one side. Add eggs and scrape from bottom frequently until eggs are mostly cooked through. Add green onion and pork. Mix all together and serve warm.
