Cauliflower Fried 'Rice'

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

• 2 cups frozen peas
• ½ cup water
• ¼ 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

Directions

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