Pork Fried (cauliflower) Rice

I've made cauliflower fried rice before, but this recipe from EAT WHAT YOU LOVE RESTAURANT FAVORITES by Marlene Koch yields a fried rice far healthier, but every bit as delicious, as what you'd get at P.F. Chang's. While simple to prepare, there is some prep involved. Have everything at the ready and dinner will be on the table in 15 minutes.

Serves 4 as a side dish, or 2 as an entree (4 SP per 1 cup serving)

2 tsp vegetable oil, divided
1 1/2 cups riced cauliflower (about half a cauliflower)
1 large egg, lightly beaten
1/3 cup diced carrots
1 tsp minced ginger
4 scallions, chopped
1 1/2 cups chopped, fresh mushrooms
6 oz lean ground pork
1 (8 oz) can sliced water chestnuts, drained and chopped
1 cup cooked rice
2 tbs oyster sauce

Heat 1 tsp oil in a large, nonstick skillet over high heat. Add the cauliflower and let cook for 2 minutes without stirring, until the underside begins to brown. Stir and cook another minute. Push to the edges of the pan and add the beaten egg. Scramble it until mostly cooked, then stir into the cauliflower.

Add carrots, mushrooms, ginger, and scallions and cook for 1 - 2 minutes. Add pork, breaking it into a few clumps. Using a fork, work it into the vegetables, breaking it into crumbles as it cooks. When pork is no longer pink, add water chestnuts and rice.

Add the oyster sauce and toss well. Add the remaining teaspoon of oil then turn rice over so oiled rice is on bottom on pan and cook without stirring for another 2 minutes, or until the underside is nicely browned.
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TASTE NOTES

Other recipes I've used  for cauliflower fried rice have not contained any real rice. The addition of 1 cup of white rice made a huge difference in taste. I prefer to start with a fresh cauliflower, but the recipe states that you may use frozen riced cauliflower if you choose. The serving size is generous, even if you eat just one cup, as I did. I chose to eat mine with some Lean Cuisine spring rolls for a still low points dinner.