Well hello there, simple and yummy meal! I love that this is yet another easy one-pot meal, that so conveniently uses up leftovers in a delicious way. Can't have too many of these in your repertoire!
* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos.
YIELD 4 servings
INGREDIENTS
4 pork chops (about 16 ounces of pork), chopped into bite-sized pieces
1/2 head broccoli, chopped
2 scallions, finely chopped
1 head of cauliflower for "rice"
4 teaspoons sesame seeds & extra for garnish
3 tablespoons chopped cilantro
4 to 6 eggs
Oil to coat skillet
Red pepper flakes for garnish (optional)
For Sauce
1/4 cup Bragg's liquid aminos
1/2 cup water
4 teaspoons lime juice
1 tablespoon minced garlic
2 teaspoon ginger powder
1/4 teaspoon cayenne pepper
INSTRUCTIONS
1. Rice cauliflower and mix sauce ingredients and set both aside (To keep cauliflower warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)
2. Coat skillet with oil, heat to medium and sauté broccoli until it begins to get tender
3. Then toss in pork pieces, scallions, cilantro, sesame seeds and cook until pork is cooked through - should only take a few minutes, so keep an eye on it
4. Pour sauce in and stir to coat ingredients
5. Whisk eggs in a mixing bowl, and with your spatula make an opening in the middle of your ingredients - pour eggs in and allow to cook completely
6. Then break them up and mix in with the rest of your dish
7. Garnish with sesame seeds and red pepper flakes and serve over cauliflower rice