Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP).
Mix corn flour, garlic and ginger in a bowl with 1 tbs water until it forms a thick paste. Add the pork fillet and toss to coat.
Heat olive oil in a fry pan over medium heat and fry the pork until golden all over. Place on a piece of paper towel to drain excess oil.
Using the same fry pan, sauté the onion, carrot, red capsicum and pineapple until veggies have softened.
Whisk sauce ingredients together in a bowl, pour into the fry pan and simmer until it thickens. Add the pork back into the pan and cook for a further 2 minutes until evenly coated.
Serve pork on a bed of cauliflower rice.
Notes
TIP: Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.