1/4tspcayenne pepper(optional, omit if sensitive to hot spices)
spicy mayo(1/4 cup mayo mixed with 2 tbsp hot sauce)
Cut up green onions and grate ginger. Rice cauliflower in a food processor with a grating attachment or with a hand grater.
In a large pan over medium-high heat, add in the sesame oil. Once hot, add in the pork to cook. Break it up into small bits with a spoon or spatula and season pork with 1/2 tsp of salt and pepper. Cook, stirring occasionally, until it has developed some slightly brown bits around the edges, about 8 minutes. Drain fat if desired, reserving at least 1 tbsp in the pan.
Add green onions, ginger, fish sauce and cayenne pepper. Stir to mix.
Add cauliflower rice and peas to the pan. Mix well and cook for 2-3 minutes, stirring occasionally, until the rice just begins to soften.
Clear a small spot in the pan with your spoon/spatula. Crack the eggs into the pan in the open spot and stir them around to scramble. Continue to stir until the eggs are fully cooked, 2-3 minutes. Mix the scrambled eggs in with the rice.
Cook for another 1-2 minutes, or until the rice is cooked to your liking.
Remove from heat and serve.
Nutrition details are per serving and an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here.