In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground pork and thyme. Stir well. Cook, stirring occasionally, for 7 minutes, or until the pork is no longer pink. Remove the meat and set aside.

Add the remaining 1 tablespoon olive oil to the skillet.

Add the onion and sauté for 1 minute. Add the garlic and cook for 30 seconds, or until fragrant. Add the bell pepper, green beans, and vegetable stock. Cover and cook for 5 minutes.

Stir in the cauliflower rice, oregano, and sea salt to taste.

Simmer for 2 minutes, or until the rice is heated through.

Return the pork to the skillet and cook for 2 minutes, or until heated through. Sprinkle with the parsley and serve.