Keto Pork and Cauliflower Rice Bowl

1.In a medium bowl, combine the pork strips with 2 tbsp olive oil, soy sauce (or tamari), sesame oil, grated ginger, minced garlic, red pepper flakes (if using), salt, and black pepper. Toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2.While the pork marinates, prepare the cauliflower rice. Wash and thoroughly dry the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, use a box grater.

3.Heat 1 tbsp olive oil in a large non-stick skillet or wok over medium-high heat. Add the riced cauliflower and sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper. Stir in the chopped green onions during the last minute of cooking. Remove from the skillet and set aside.

4.Return the skillet to medium-high heat. Add the marinated pork strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until browned and cooked through. Do not overcook, as pork can dry out quickly.

5.To assemble the bowls, divide the mixed greens between two serving bowls. Top with the cauliflower rice, then arrange the cooked pork strips over the rice.

6.Garnish with fresh cilantro and sesame seeds. Serve immediately with lime wedges on the side for a fresh squeeze.