This is a great way to use up left-over pork. It's also a great way to get your family to eat LOTS and LOTS of veggies.
8-12 oz. pork, diced
1 can sliced water chestnuts
1 head bok choy, roughly chopped
2 carrots, quartered length-wise and sliced
1/2 zucchini, chopped
1/2 c. green onions or regular onion
garlic (fresh or powder)
ginger (fresh or powder)
Chop up your veggies and your pork.
Cook your pork (or warm up leftover pork--which is what I did). Cook in some olive oil, fish sauce, and coconut aminos. I just drizzled some of each over the top of the pork in the pan. Remove from pan and set aside.
Saute your veggies in 2 batches. In the first one, cook the carrots, zucchini and onions together. The second batch will include the bok choy and water chestnuts. The first batch will take a little bit longer to cook until tender. (Thinking back on it, I would probably cook the zucchini with the bok choy rather than the carrots.) Set the veggies aside.
In a bowl, whisk eggs, a dash of coconut aminos, some salt, pepper, garlic and ginger all together. Scramble in the same pan used to cook everything else. Set aside and make sure it's cut up pretty small.
Add your "riced" cauliflower to the pan. Pour a little more coconut aminos on here, and some of the other spices if you think it's required. Mix all the veggies and meat in. Cook for a couple minutes until the cauliflower is tender and everything is heated back through. Drizzle with sesame oil.
Enjoy! What veggies and meat do you like to throw in your fried rice?