This was done to use a lot of flavors on the fork. (I can’t use chopsticks.) There is smoked pork belly, savory bbq chicken, and Lagostino meat as its stars. The supporting cast is strong with cauliflower rice, red onion, and garlic. Then the Cameo players: sweet Chinese rice wine, Chinese 5 spice, teriyaki, coconut aminos, red pepper flakes, and lastly some lemon juice. Is this traditional? No, but I hope you like it.

12 ounces smoked pork belly, precooked
8 ounces bbq chicken, precooked
8 ounces lagostino meat
24 ounces cauliflower rice
6 ounces diced red pepper
4 cloves garlic, minced
12 ounces mixed vegetables
2 ounces rice wine
2 ounces teriyaki sauce
2 ounces coconut aminos
1 teaspoon red pepper flakes

Oil for wok (not olive oil)

Cut pork belly in bite size pieces. (Smoked pork chops will work too.)

Dice chicken into bite size pieces.

In a wok on medium heat add oil and onions. Cook for two minutes.

Add cauliflower rice and garlic. Stir fry for 5 minutes.

Add rice wine vinegar, teriyaki, and coconut aminos.

Add mixed vegetables. Stir.

Cook for 5 minutes. Add cooked chicken, pork belly and lagostino and stir.

Cook until most water is evaporated. Continue to stir.

Add red pepper flakes. Squirt lemon juice in rice.

Serve.