NUTRITION

SERVINGS

INGREDIENTS

0.25 oz pork belly

4 oz lean ground pork

0.25 cup cooked jasmine rice

0.5 cup kimchi

0.5 cup egg whites

1 large egg

0.25 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

1 stalk green onion

0.5 cup shredded carrots

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  In a large non-stick skillet over medium-high heat, cook the diced pork belly until it renders its fat and turns crisp.

• 2

  Add the lean ground pork, breaking it into small crumbles, and season with garlic and ginger powder until browned through.

• 3

  Toss in the shredded carrots and chopped kimchi, sautéing for 3 minutes until the kimchi edges are slightly charred.

• 4

  Move the ingredients to the side and pour in the egg whites, scrambling them until firm before mixing into the pork and vegetables.

• 5

  Fold in the cooked jasmine rice, tamari, and gochujang, pressing the mixture flat for 4 minutes to achieve a crunchy rice texture.

• 6

  In a separate small pan, fry the large egg in sesame oil until the edges are lacy and the yolk is still liquid.

• 7

  Garnish the fried rice with sliced green onions and serve immediately with the fried egg on top.