NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

0.13 cup cooked brown rice

1 cup cauliflower rice

0.5 cup kimchi

1 large egg

0 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork shoulder into small half-inch cubes and season with sea salt and black pepper.

• 2

  Heat a large non-stick skillet over medium-high heat and add the pork, cooking until the fat renders and the edges become golden and crispy.

• 3

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 4

  Stir in the chopped kimchi and cook for 2 minutes to caramelize the sugars and intensify the flavor.

• 5

  Add the cooked brown rice and cauliflower rice to the skillet, breaking up any clumps and tossing to combine with the pork and kimchi.

• 6

  Drizzle with tamari and sesame oil, then stir-fry for 3-4 minutes until the cauliflower rice is tender and the moisture has evaporated.

• 7

  In a separate small non-stick pan, fry the egg to your preference, ideally leaving the yolk runny to create a natural sauce.

• 8

  Divide the fried rice into a bowl, top with the fried egg, and garnish with thinly sliced green onions before serving.