Cauliflower Fried Rice Thanks to Sue 2 cups frozen peas ½ cup water ¼ cup sesame oil, divided 4 cups cubed pork loin (optional) 6 green onions 1 large carrot 2 cloves garlic, minced 20 ounces shredded raw cauliflower 6 Tbsp. soy sauce 2 eggs, beaten 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. Heat 2 tablespoons sesame oil in a wok or large frying pan 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. Heat remaining 2 tablespoons sesame oil in the wok. Sauté green onions, carrot and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes. 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 cookd eggs into the pork-cauliflower mixture, breaking up any large chuncks.

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