Ginger-Pepper Pork Tenderloin Cauliflower Fried Rice

Method

1. Trim any visible fat or silver skin from the pork tenderloin and cut it into small bite-size cubes.
2. Heat a large skillet or wok over medium-high to high heat. Add 1 teaspoon of the olive oil.
3. Add the pork in a single layer. Cook for about 4-6 minutes, stirring occasionally, until browned on the outside and cooked through.
4. Remove the pork from the skillet and set aside.
5. Add the frozen cauliflower rice and mixed vegetables to the same skillet.
6. Cook uncovered for 6-8 minutes, stirring periodically, until the vegetables are hot and much of the cauliflower's moisture has evaporated.
7. Add the garlic, ginger, black pepper, and crushed red pepper. Cook for 30-60 seconds, stirring constantly.
8. Push the cauliflower mixture to one side of the skillet.
9. Add the remaining teaspoon of olive oil to the empty side and crack in the eggs.
10. Scramble the eggs with the spatula, chopping them into small pieces as they cook.
11. Mix the egg into the cauliflower.
12. Return the pork to the skillet.
13. Add the soy sauce and optional rice vinegar.
14. Toss everything together over high heat for another 1-2 minutes.
15. Taste and adjust the soy sauce, black pepper, or crushed red pepper.
16. Top with sliced green onions if desired and serve hot.