Char Siu Pork Shoulder Cauliflower Fried Rice

Ingredients

• 600 g Pork shoulder, trimmed and cut into 1‑inch cubes
• 600 g Cauliflower florets, processed into rice‑size pieces
• 3 stalks Scallions, white and green parts sliced
• 1 tablespoon Fresh ginger, minced
• 2 Garlic cloves, minced
• 2 tablespoons Low‑sodium soy sauce
• 2 tablespoons Olive oil
• 1/2 teaspoon Black pepper(optional)

Instructions

1. 1

   1. In a large bowl, toss the pork cubes with 1 tablespoon of soy sauce, half the minced ginger, and half the minced garlic. Let marinate while you prepare the cauliflower.

2. 2

   2. Heat 1 tablespoon of olive oil in a large wok or skillet over medium‑high heat. Add the pork and stir‑fry until browned and cooked through, about 8‑10 minutes. Remove the pork and set aside.

3. 3

   3. In the same wok, add the remaining olive oil and the cauliflower rice. Stir‑fry for 5‑7 minutes until the cauliflower is tender but still has a slight bite.

4. 4

   4. Return the pork to the wok, add the remaining ginger, garlic, scallion whites, and the remaining soy sauce. Toss everything together and cook for another 3 minutes to combine flavors.

5. 5

   5. Finish with the sliced scallion greens, season with black pepper if desired, and serve hot.