​I love this recipe when I have pork leftovers! It is my husband’s favorite meal! All of the following are just suggestions. Feel free to add your own spin! 
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All photos by Brandi Hansen. RashishMama.com

INGREDIENTS ​

  • Sesame Oil
  • ½ Small Onion (diced)
  • 2 Garlic Cloves (diced)
  • 4 Green Onions (diced and divided white & green parts)
  • 1 cup Frozen Peas and Carrots
  • About 1 of cooked pork shoulder
  • 3 Cups of Riced Cauliflower 
  • 1/2 Cup Teriyaki Glaze (optional, it’s not low carb)
  • ¼ Cup Sriracha (or more to taste)
  • 2 Eggs Scrambled
  • Salt and Black Pepper to taste

DIRECTIONS

  1. Sauté diced onion, white parts of green onion, and garlic with sesame oil in a wok or large frying pan.
  2. Add ¾ cup of frozen peas and carrots and sauté for an additional 3 minutes.
  3. Stir in cooked pork and sauté until heat is evenly distributed.
  4. Remove from wok and set aside.
  5. Scramble 2 eggs, remove and set aside.
  6. Add 2 tablespoons of sesame oil and allow it to heat. Add rice and stir to distribute oil. 
  7. Once the rice is heated through and browning, add in your veggie/meat mixture and scrambled eggs. 
  8. Add salt, pepper, sriracha and teriyaki glaze to taste. Mix and distribute evenly. 
  9. Top with chopped green onions.