• Heat a deep-sided skillet over medium heat and add 2 tsp avocado oil. Once warm, add the ground pork and season with ½ tsp kosher salt and ¼ tsp black pepper.
• Break up the pork with a spoon and cook until it’s almost fully cooked, or almost no longer pink, about 4-5 minutes. Stir in Japanese BBQ sauce and cook until the pork is completely done. Remove the pork with a slotted spoon and transfer to a bowl.

For the broccoli:

• Air fryer method: Place broccoli florets in the air fryer basket, spray with cooking spray, and season with salt and pepper. Cook at 390ºF for 8-10 minutes.
• Oven method: Spread broccoli florets on a sheet pan, drizzle with a little avocado oil, and season with salt and pepper. Roast in a preheated 400ºF oven for 12-15 minutes, or until crispy.
• In the same skillet, lower the heat to medium and add the frozen riced cauliflower stir fry. Cook for 3-4 minutes, letting it steam. Push the rice to one side of the pan and crack an egg into the empty space. Scramble the egg with a spoon, then mix it into the rice.
• Assemble the bowls: Add a scoop of cauliflower rice to each bowl, followed by the cooked ground pork and roasted or air-fried broccoli. Top with sliced cucumber, cilantro leaves, and Sriracha, if desired.
• Heat a deep-sided skillet over medium heat and add 2 tsp avocado oil. Once warm, add the ground pork and season with ½ tsp kosher salt and ¼ tsp black pepper.
• Break up the pork with a spoon and cook until it’s almost fully cooked, or almost no longer pink, about 4-5 minutes. Stir in Japanese BBQ sauce and cook until the pork is completely done. Remove the pork with a slotted spoon and transfer to a bowl.