How can we tell you how good this is??  You'll just have to trust us and try for yourself! Bonus... it's awesome to make a head and re-heat for lunch! Check out our Week 4 Meal Planner for the Garlic Pork Tenderloin recipe and this dinner will be on the table in under 30 min!

Serves 4

What you need

2 tablespoons Ghee (We used Tin Star Brown Butter Ghee)
4 large eggs, beaten
1 bunch scallions, sliced, white and green separated
4 oz shitake mushrooms, stems removed, caps sliced
1-inch knob fresh ginger, grated
2 cloves garlic, minced
5 cups cauliflower rice
1 cup shredded carrots
2 tablespoons Tessemae’s Lemon Garlic
12 ounces diced Garlic Roasted Pork Tenderloin
2 tablespoons coconut aminos
1 avocado, sliced
Tessemae’s Habanero Ranch, for serving
 

What you do 

1. Heat 1 tablespoons ghee in a large nonstick skillet or seasoned wok over medium high. Add eggs and swirl to coat the pan. Cover and cook until just cooked though, about 1 minute. Slide onto cutting board, roll up, and slice crosswise into ribbons. Set aside.
2. Add 1 more tablespoon ghee to the skillet. Add scallion whites and mushrooms and season with salt and pepper. Cook until tender and beginning to brown, 3 minutes.
3. Add ginger and garlic and cook until fragrant, about 1 minute. Stir in cauliflower and carrots, and Lemon Garlic. Cover, and cook until and cook until cauliflower is tender, about 5 minutes.
4. Uncover and continue to cook, stirring. Add pork, cooked eggs and coconut aminos to the veggies. Cook, stirring, until pork is heated through.
5. Serve in bowls, topped with the scallion greens, avocado and a drizzle with Habanero Ranch.