In a large skillet over medium-high heat, add extra virgin olive oil to coat the pan. Sauté the onion & mushrooms for 5-7 minutes, then add the cooked pork. Season with salt & pepper. (If you are using raw pork, sauté it all together until the pork is cooked & onions translucent). Add in the garlic & cook for an additional minute, until fragrant. Stir in the frozen cauliflower rice, breaking up any clumps with a spatula. Cook on medium high heat for about 3 minutes, stirring often. Add in the chicken stock & coconut aminos - cook on medium- high heat for another 5 minutes, stirring often.

While that's cooking, scramble & fry two eggs in clarified butter or olive oil (or don't scramble - just fry if you like that better). Season with salt & pepper. Slice into thin strips & stir into the 'rice'.

Garnish with chopped green onions.