Japanese Low-Carb Pork & Cabbage Breakfast Stir-Fry with Egg Finish

Ingredients

• 12 oz boneless pork (thinly sliced)
• 6 cups green cabbage
• 3 eggs
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp fresh ginger (grated)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp coconut aminos (soy-free)
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

Instructions

1. 1

   Slice pork thin. Shred cabbage. Mince garlic and grate ginger.

2. 2

   Heat olive oil in a skillet over medium-high heat. Add pork and cook until browned (7–9 minutes).

3. 3

   Add garlic and ginger; stir 30–60 seconds.

4. 4

   Add cabbage and cook 8–10 minutes until tender and reduced.

5. 5

   Stir in rice vinegar, honey, coconut aminos, salt, and pepper. Cook 1 minute.

6. 6

   Push mixture to one side. Crack eggs into the empty side and scramble gently until just set, then fold into the cabbage-pork.