1/2 c low sodium soy sauce1/4 c rice wine vin1/4 c golden monk fruit sweetener4 T sesame oil2 T chili garlic paste1 T fish sauce1 T minced ginger 1 T minced garlic (or more)Chinese 5 spice to taste


Chop up protein and coat in marinade/ cooking liquid. Marinate over night. The rest is easy peasy. Store bought frozen cauliflower rice, I used about 2 lbs pre cooked weight. I salt and let strain for an hour or two to get out lots of the moisture. I coated my Blackstone w sesame oil….added the pork and marinade. Cook on one side spread evenly to get some sear while cooking “rice” on the other side. (I added no seasoning to the C Rice, but you really don’t need to because you mix it w the proteins and sauce). Cooked pork on super high heat to get that caramel I wanted and cauliflower side on medium heat. If you don’t have a flat top I would use a wok and or a couple pans to cook separately so the moisture of the C Rice isn’t messing up your protein searing. Mix together and off to the side. Fry and chop some eggs. Again if no flat top or experienced wok cook I would do in a separate pan just like you would normally fry eggs .Chop eggs, Mix w C Rice and protein, finish with chopped scallions, Thai basil if you like it (I love it) and lime juice .Second edit, or third, can’t keep track. If you are going to use a delicate protein like shrimp I certainly would not marinate over night..30 mins-an hour before will do in that case.