30min · 4 servings Ingredients: 4 cups riced cauliflower 1 tbsp oil 4 cloves garlic, minced 16 fresh Thai bird chilies, seeds and membranes removed, minced 1¼ lb. pork tenderloin, minced 1 tbsp fish sauce 4 cups Thai basil leaves 1 tbsp lime juice 4 eggs Directions 1. Steam cauliflower on stovetop or in microwave about 5 to 7 minutes until tender. Set aside. 2. Heat oil in a wok or skillet, and cook pork until brown. Add garlic and Thai bird chilies and cook until aromatic. Careful breathing in because of the spice. 3. Season with fish sauce and Thai basil leaves. Stir-fry quickly. Finish with lime juice and set aside. 4. In a nonstick pan, cook eggs sunny side up. Serve over pork with a side of cauliflower “rice”. Tips: May use an equal amount of soy sauce for fish sau