NUTRITION

SERVINGS

INGREDIENTS

1.5 oz pork belly

3 oz chicken breast

1 large egg

0.5 cup egg whites

1 cup cauliflower rice

0.25 cup green peas

1 tbsp tamari

1 tsp sesame oil

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork belly and chicken breast into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.

• 2

  Place the pork belly in a cold wok or large non-stick skillet over medium-high heat, allowing the fat to render until the pieces are golden and crispy.

• 3

  Add the cubed chicken breast to the wok with the pork, seasoning both with sea salt and black pepper, and sauté until the chicken is fully cooked through.

• 4

  Remove the meat from the pan and set aside, leaving about a teaspoon of the rendered fat in the wok for flavor.

• 5

  Pour the whisked large egg and egg whites into the wok, scrambling them quickly until just set, then remove and set aside with the meat.

• 6

  Add the sesame oil to the wok followed by the cauliflower rice, green peas, garlic powder, and ginger powder, sautéing for 3-4 minutes until the cauliflower is tender-crisp.

• 7

  Return the cooked meat and eggs to the wok, drizzling the tamari over the mixture and tossing everything together for 1 minute to incorporate the flavors.

• 8

  Garnish with thinly sliced green onions and serve immediately while the pork is still perfectly crunchy.