Pork Fried "Rice"

This recipe is from the Wheat Belly 30-Minute (Or less!) Cookbook.

Ingredients:

• 1 head cauliflower, broken into large pieces
• 2 Tbsp coconut oil, divided
• 4 scallions, sliced (I swore I bought these, but I guess I didn't. So I left them out)
• 2 cloves garlic, minced
• 2 eggs, whisked
• 1/2 pound pork tenderloin, cut into 1/2" cubes
• 1/4 cup tamari or gluten-free soy sauce (I used tamari)

Materials:

• Executive cookware stir-fry skillet
• Manual food processor
• Bamboo spatula set
• 5" Utility knife
• Large grooved cutting board
• Garlic press

Directions:

• Using the manual food processor, shred the cauliflower. Place in a microwaveable bowl. Cover and microwave for 4 minutes, stirring once, or until desired doneness. 

  

  Cauliflower after going through the food processor

• Meanwhile, heat 1 Tbsp of the oil in the stir-fry skillet. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and slightly browned. Remove the egg mixture to a bowl and set aside. 
• Reduce heat to medium. Add the remaining 1 Tbsp of oil to the skillet. Cook the pork, stirring frequently, for 5 minutes or until no longer pink. Stir in the tamari, steamed cauliflower, and the reserved egg mixture. Cook, stirring for 2 minutes, or until heated through. 

*I was going to add carrots for some reason but decided against it. So they are in the picture, but not in the finished product. 

It was delicious. Enjoy!