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Kitchen Advice
- Use fresh cauliflower for the best texture in the rice.
- Cook the pork over medium-high heat to get a nice sear without drying it out.
- Adjust the spice level by adding more or less chili depending on your preference.
Ingredients 0/14
Why This Recipe Stands Out
Step 1
Puls the cauliflower in a food processor until it looks like rice. Heat some sesame oil in a large wok or skillet over medium heat. Season the pork chops with five-spice powder, then cook them for about 2 to 3 minutes on each side until they’re just slightly pink in the middle—an instant-read thermometer should register at least 145°F. Once done, set the pork aside on a cutting board to rest.
Step 2
In a small bowl, mix together the soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger.
Step 3
Add the mushrooms, onion, carrot, and poblano chile to the wok and cook, stirring occasionally, until everything is tender—about 4 minutes. While the veggies cook, cut the pork into bite-sized cubes.
Step 4
Push the veggies to one side of the wok and crack the eggs into the empty space. Scramble them gently until just cooked, then mix everything together. Stir in the cauliflower rice along with the soy sauce mixture, then add the pork cubes back in. Let it all cook for another 3 to 4 minutes until the cauliflower is tender. Finish by sprinkling on some chopped green onions before serving.
