Ingredients
- 1 head cauliflower, cored and cut into florets
- 2 tablespoons sesame oil
- 2 boneless pork chops
- ½ teaspoon five-spice powder, or to taste
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 ½ teaspoons fish sauce
- 1 pinch red pepper flakes
- ¾ cup roughly-chopped mushrooms
- 1 small yellow onion, finely chopped, or more to taste
- ½ cup carrot, diced
- ¼ fresh poblano chile pepper, diced, or to taste
- 2 eggs, beaten
- 2 tablespoons chopped green onion
Why This Dish Is So Special
Cooking Secrets
- Cook the pork first until nicely browned for extra flavor before adding the vegetables.
- Use high heat and keep stirring to get a good sear and prevent sticking.
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 a little pink in the middle. You can check with a thermometer—it should read at least 145°F. Once done, set the pork aside on a cutting board to rest.
Step 2
While the pork rests, whisk together the soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger in a small bowl. Add the mushrooms, onion, carrot, and poblano chile to the wok and cook, stirring occasionally, until everything softens up, around 4 minutes. Cut the pork into bite-sized cubes.
Step 3
Push the veggies to one side of the wok and crack the eggs into the empty space. Scramble them gently until they’re cooked through, then mix everything together. Toss in the cauliflower rice and pour over the sauce mixture, adding the pork cubes as well. Cook everything for another 3 to 4 minutes until the cauliflower is tender. Finish with a sprinkle of chopped green onions before serving.
