This one allows me to have chinese food. The flavor profile is dead on, with 0 net carbs and lots of protein and vegetables. The most unhealthy thing in this dish is the sesame oil and maybe the pork, depending upon how you feel about swine.
Ingredients:
1. 1 whole cauliflower, riced. What this means is you take, leaving it raw, and put it into a food processor or grater and blitz it. It creates a substance that is a little smaller than white rice but still have some body. It is important to leave it raw, otherwise you will make paste, which is another blog post.
2. 2 medium onions, chopped as big or small as you like
3. 16 ounces of pork tenderloin, trimmed and cut into 1″ squares/chunks.
4. 1 cup of frozen peas.
5. 1 tablespoon of sesame oil
6. 2 tablespoons of minced garlic
7. 1 teaspoon of ground ginger
8. 1 teaspoon of dried basil
9. 4 tablespoons of soy sauce (low sodium is a good idea)
10. 2 eggs, lightly beaten
Recipe:
1. In large skillet or wok, put the wok with 1/2 of the sesame oil over high heat.
2. When the pork is about 1/2 cooked, add the onion and garlic with the rest of the sesame oil.
3. When cooked through, add the peas.
4. When heated through, push to one side and add the lightly beaten egg and scramble,
5. When eggs are scrambled, add the whole mixture together and add all the spices, soy sauce and cauliflower rice.
6. Stirring near constantly, move the entire mix around until most of the soy sauce either absorbs or evaporates which should only take about 30-40 seconds. If there is still a bunch of liquid, then keep going till it is gone.
This should serve 4 people. Or as usual, two people with two leftovers. This dish is pretty awesome and allows for a chinese craving to be met without a lot of the MSG and extra calories.
The Healthy Us 