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# For the cauliflower rice In a food processor, blend the cauliflower florets until they resemble rice. In a pan over medium heat, melt the butter. Add the cauliflower and stir until it is evenly coated with the butter. Put on a lid and cook, stirring occasionally, until the cauliflower is tender, about 15 minutes. # For the meat and vegetables While the cauliflower is cooking, prepare the meat. In a large pan over medium heat melt the butter in the oil. Add the white of the sliced spring onion and the ground pork. Cook until the pork has nicely browned, about 5 minutes. Add the minced garlic and seasonings. Stir well. Add the bell peppers and cook for about 5 minutes. Add the spinach in portions, stirring until it is partially wilted before adding more. # To finish Once the cauliflower rice is done, add it to the pan with the meat and vegetables and stir well. Add the grated cheese, heavy cream and chopped parsley. Season to taste. Serve topped with the greens of the sliced spring onion. # Meal prep tip You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the fried rice overnight in the fridge. Then reheat in the microwave or in the oven.
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