NUTRITION

SERVINGS

INGREDIENTS

5 oz pork belly

0.5 cup cooked jasmine rice

1 large egg

0.5 cup kimchi

1 tbsp tamari

0.5 tbsp gochujang

2 cloves garlic

1 tsp fresh ginger

2 stalks scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the diced pork belly in a cold large skillet or wok and turn the heat to medium-high.

• 2

  Cook the pork belly for 8-10 minutes, stirring occasionally, until the fat has rendered and the meat is deeply browned and crispy.

• 3

  Remove the pork belly from the pan with a slotted spoon and set aside, leaving 1 tablespoon of the rendered fat in the pan.

• 4

  Add the minced garlic, grated ginger, and the whites of the scallions to the pan, sautéing for 1 minute until fragrant.

• 5

  Stir in the chopped kimchi and gochujang, cooking for 2 minutes to caramelize the sugars and intensify the flavor.

• 6

  Add the chilled jasmine rice to the pan, breaking up any clumps, and stir to coat every grain in the kimchi sauce.

• 7

  Press the rice firmly into the bottom of the pan and let it sit undisturbed for 3-4 minutes to develop a crunchy, toasted bottom layer.

• 8

  While the rice crisps, fry the egg in a separate small non-stick pan until the whites are set but the yolk remains runny.

• 9

  Stir the crispy pork belly back into the rice along with the tamari, sea salt, and black pepper.

• 10

  Serve the fried rice in a bowl topped with the fried egg and the remaining green scallion tops.