NUTRITION

SERVINGS

INGREDIENTS

1.5 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

0.5 cup egg whites

1 tbsp gochujang

1 tbsp tamari

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the pork belly into small bite-sized pieces and season them with the sea salt and black pepper.

• 2

  Heat a large cast-iron skillet over medium-high heat and sauté the pork belly until the fat renders and the edges are golden and crispy.

• 3

  Remove the pork from the skillet and drain all but one teaspoon of the rendered fat from the pan.

• 4

  Add the chopped kimchi to the skillet and cook for 2 minutes until it becomes fragrant and slightly caramelized.

• 5

  Stir in the chilled jasmine rice and gochujang, pressing the rice firmly into the pan to ensure it makes contact with the heat for a crispy bottom layer.

• 6

  Pour the egg whites over the rice and stir constantly for 1 minute until they are fully cooked and evenly incorporated.

• 7

  Return the crispy pork belly to the pan along with the tamari and sliced green onions, tossing everything together for 1 minute.

• 8

  In a separate small non-stick skillet, fry the whole egg until the whites are set but the yolk remains runny and velvety.

• 9

  Transfer the fried rice to a bowl and top with the fried egg and a sprinkle of sesame seeds.