Heat 1 tbsp avocado oil or olive oil in a wok or skillet over medium high heat. I like to use avocado oil in this recipe because it has a higher smoke point and a more neutral flavor. Add the red onion, scallion white parts, red pepper, jalapeno, carrot and mushroom to the pan. Saute for 5 minutes, stirring often. What is great about the wok is if some veggies are cooking quicker than others, you can push them up the sides of the wok out of direct heat. While the veggies begin to cook, heat 1 tbsp oil in cast iron skillet or heavy bottomed pan over high heat. Add the pork and sear for 5 minutes. Do not move the meat!
Turn wok down to medium. Make a little space in the bottom of the skillet/wok and add garlic. Do not touch it for about 30 seconds to allow it to toast a little, then mix into the other veggies.
Your pork should be ready to flip, so flip it!! Turn the heat under the cast iron skillet down to medium heat and cook for an additional 5-8 minutes or until it reaches an internal temp of 160 degrees for a medium doneness. If you like your pork cooked more, give it a few more minutes but be careful not to overcook it or it will be tough. We do not want tough meat. Once it is done, remove it from the pan and set aside.
Add the riced cauliflower and stir together. Saute for a few more minutes to release some of the moisture contained in the cauliflower.
Add sesame oil, coconut aminos, fish sauce and ginger powder and mix well. Saute for about 5 minutes until most of the liquid is cooked out.
Make a space in the middle of the skillet/wok and crack in the egg. Begin to scramble the egg with your spoon until cooked through. Stir into the "rice". Turn off the heat.
Cut up the pork into bite sized pieces and serve along side the rice. Garnish with sliced radishes, green parts of the scallions and a drizzle of sriracha.
