Prepare the serving base. Make the cauliflower rice first and keep it hot. Reserve a small handful of sliced green onion tops for the finished bowls.

Soften the onions. Heat a large enameled cast-iron or stainless-steel skillet over medium-high heat. Add the measured fat and chopped green onion tops. Cook for 4 to 5 minutes, until they are wilted, glossy, and lightly browned at a few edges.

Brown the meat. Add the ground beef or pork. Break it into small pieces with a wooden or stainless-steel spatula. Cook for about 8 minutes, continuing to break apart any large clumps. The outside should no longer be pink.

Add the sauce ingredients. Stir in the coconut aminos, fresh ginger, garlic, and honey. Scrape across the bottom of the skillet so the browned bits join the sauce.

Simmer to the right endpoint. Let the mixture simmer for 2 to 3 minutes, then continue as needed until the sauce coats the meat and the center of the ground beef or pork reaches 160°F (71°C). The meat should be fully cooked, juicy, and evenly glossy rather than sitting in a pool of thin liquid.

Build the bowls. Divide the hot cauliflower rice among four bowls. Spoon the beef and its sauce over the rice. Finish with reserved green onion tops or cilantro. Add prepared sesame seeds only if using.