PREP: 15 mins - COOK: 30 mins - READY IN: 45 mins * Shred cauliflower using the largest side of a grater; the end product resembles grains of rice. * You can substitute any lean meat for the ground beef.

2 cups frozen peas 1/2 cup water 1/4 cup sesame oil, divided 4 cups cubed pork loin 6 green onions, sliced 1 large carrot, cubed 2 cloves garlic, minced 20 ounces shredded cauliflower 6 tablespoons soy sauce 2 eggs, beaten

1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water. 2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate. 3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes. 4. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes. 5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.