WEBHeat a large skillet over medium heat and add one tablespoon of oil. Pour in the eggs and sprinkle with a bit of salt and cook until just set, breaking them up with a spatula, then remove to a plate. Add the second tablespoon of oil to the skillet and add the white part of the scallion, ginger, garlic, and pork.
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WEBAdd 1 tablespoon of the peanut oil to the skillet. Add the onion, ginger, garlic and pork loin. Cook through, stirring frequently, about 5-8 minutes. Set aside. Add the remaining peanut oil. When hot, add the cauliflower to the pan and cook, without touching, for 5 minutes.
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WEBHeat 1 tbsp peanut oil and 1 tsp sesame oil in a wok or large skillet. Add pork to wok and stir fry until cooked through, about 5 minutes. Remove from wok and set aside. Add remain peanut oil and sesame oil to wok. Stir fry carrots and green onion for 2 minutes. Add garlic and ginger paste and stir fry for 1 minute.
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WEBInstructions. 1. In a large skillet, heat sesame oil over medium high heat. Once hot, add pork. Season evenly with salt and pepper. 2. Saute pork until cooked through.
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WEBInstructions. Coat a large skillet with cooking spray and heat over medium heat until hot. Add the eggs and scramble for 2 minutes, until they are just set. Remove the eggs from the skillet and set aside. Wipe the skillet clean with paper towels and return the skillet to the burner on medium-high heat.
WEBIncrease the heat to medium high. Add the olive oil then cook the carrots and onions for approximately 4 minutes. Add the cauliflower rice, garlic, pork strips and mushrooms. Cook 5 to 7 minutes until pork is cooked and cauliflower is softened. The peas, sesame oil, soy sauce should be added.
WEBHeat the vegetable (or peanut) oil in a large skillet over medium heat. Add the diced carrot and onion to the skillet and saute until tender. Push the vegetables aside and add the diced pork. Season with salt and pepper. Cook 3 to 4 minutes until done, turning occasionally. Next, add the cauliflower rice and frozen peas.
WEBIn a small bowl, combine the soy sauce, rice vinegar, sesame oil and sweetener. Set aside. Place the cauliflower florets in a food processor and pulse until the mixture resembles rice. Heat 1 tbsp of grape seed oil in a wok over medium high heat. Add the cauliflower “rice” and stir-fry for 5 minutes or until softened.
WEBHeat a skillet or wok to medium high heat and add the oil. Cook the pork for about 4-5 minutes, then remove and set aside. Add in the butter, cauliflower rice, carrots and scallions (white parts only), sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
WEBCut up green onions and grate ginger. Rice cauliflower in a food processor with a grating attachment or with a hand grater. In a large pan over medium-high heat, add in the sesame oil. Once hot, add in the pork to cook. Break it up into small bits with a spoon or spatula and season pork with 1/2 tsp of salt and pepper.
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WEBStir fry ginger and garlic for a minute or two until fragrant. Add in pork, green beans, and baby carrots. Sauté for 2-5 minutes. Stir in cauliflower rice and tamari. Cook and stir for 5-6 minutes. Toss in egg and stir-fry for an additional minute. Serve hot with sliced green onion as garnish if desired.
WEBHeat a medium skillet over medium-high heat. Add the pork and sprinkle generously with salt and pepper. Cook, stirring frequently, until browned, about 10 minutes. Remove the meat from the skillet. Reduce the heat to medium and add the sesame oil to the skillet along with the cabbage, broccoli, bell pepper, riced cauliflower, and garlic.
WEBHeat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes. Push pork and cauliflower mixture to one side of the wok.
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WEBAdd onion, carrots, and peas and cook for 8 minutes until onions are softened, stirring occasionally. Stir in garlic and ginger and cook for 2 minutes longer. Transfer to a medium bowl. While vegetables cook, chop pork into ½ inch pieces. Increase heat to medium-high.
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WEBStovetop instructions: Reheat on the stovetop over medium heat. Add a splash of water or oil if cauliflower starts to stick. Stir frequently. Microwave instructions: Place cauliflower rice in a microwave safe bowl, cover and heat in 30 second intervals, stirring in between each, until warmed through.
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