Ingredients

• 1 head cauliflower , cored and cut into florets
• 2 tablespoons sesame oil
• 2 bonelesss pork chops
• 0.5 teaspoons five-spice powder , or to taste
• 0.25 cups reduced-sodium soy sauce
• 1 tablespoon light brown sugar
• 1.5 teaspoons fish sauce
• 1 pinch red pepper flakes
• 0.13 teaspoons ground ginger
• 0.75 cups roughly-chopped mushrooms
• 1 small yellow onion , finely chopped, or more to taste
• 0.5 cups carrot , diced
• 0.25 freshs poblano chile pepper , diced, or to taste
• 2 eggs , beaten
• 2 tablespoons chopped green onion

Instructions

1. 1 Pulse cauliflower in a food processor until it resembles rice.
2. 2 Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
3. 3 Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
4. 4 Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
5. 5 Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

Nutrition per serving