Crispy Pork Belly and Egg Fried Cauliflower Rice

Toss the cubed pork belly with salt and garlic powder. Heat a large skillet over medium-high heat and cook the pork belly until the fat renders and the meat becomes crispy and golden brown, about 10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the fat in the pan.

Add ghee to the rendered pork fat in the skillet. Add the riced cauliflower and stir-fry for 4 to 5 minutes until tender. Push the rice to one side of the skillet, crack the eggs into the empty space, and scramble them quickly. Stir the scrambled eggs into the cauliflower rice, then drizzle with coconut aminos and toss in the sliced green onions.

Divide the hot cauliflower rice between two bowls, top with the crispy pork belly, and serve.