NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

0.5 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

1 tbsp tamari

1 tsp gochujang

1 tsp toasted sesame oil

2 stalk scallions

1 cup baby spinach

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  Finely dice the pork tenderloin and pork belly into small, uniform pieces. Season with garlic powder and ginger powder.

• 2

  Heat a large non-stick skillet or wok over medium-high heat. Add the pork belly first, rendering the fat until it begins to crisp.

• 3

  Add the pork tenderloin to the pan and sear until golden brown and cooked through. Remove the meat from the pan and set aside, leaving the rendered fat in the pan.

• 4

  Increase heat to high and add the cooked rice to the pan, spreading it out in an even layer. Let it sit undisturbed for 2 minutes to develop a crispy bottom.

• 5

  Stir in the chopped kimchi, gochujang, and tamari. Toss well to incorporate with the rice.

• 6

  Add the cooked pork back into the pan along with the baby spinach and sliced scallions. Stir-fry for 1-2 minutes until the spinach is wilted.

• 7

  Push the rice to one side of the pan and drizzle the sesame oil on the empty side. Crack the egg onto the oil and fry until the white is set but the yolk is still runny.

• 8

  Divide the fried rice into a bowl and top with the fried egg. Serve immediately.