NUTRITION

SERVINGS

INGREDIENTS

4 oz pork loin

1 oz pork belly

2 large eggs

0.25 cup egg whites

1 cup cauliflower rice

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochugaru

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork loin and pork belly into small, uniform half-inch pieces.

• 2

  Place the pork belly in a large cold skillet, then turn the heat to medium to slowly render the fat until the bits are golden and crispy.

• 3

  Add the diced pork loin to the skillet, season with sea salt and black pepper, and sauté until fully browned and cooked through.

• 4

  Stir in the cauliflower rice and chopped kimchi, spreading the mixture across the pan to maximize contact; cook for 4 minutes until the cauliflower is tender and slightly toasted.

• 5

  Push the rice and meat mixture to the edges of the pan to create a well in the center.

• 6

  Whisk the whole eggs and egg whites together, then pour them into the center of the pan and gently scramble until just set.

• 7

  Drizzle with tamari and toasted sesame oil, sprinkle with gochugaru, and toss everything together to combine.

• 8

  Serve immediately garnished with thinly sliced green onions.