NUTRITION

SERVINGS

INGREDIENTS

0.5 oz pork belly

5 oz pork loin

1 large egg

0.25 cup cooked jasmine rice

1 cup cauliflower rice

0.5 cup kimchi

1 tsp sesame oil

1 tbsp tamari

1 tbsp gochujang

2 stalks green onions

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork belly and pork loin into small, uniform cubes.

• 2

  Heat a large skillet over medium-high heat and sear the pork belly until the fat renders and it becomes golden and crispy.

• 3

  Add the pork loin to the skillet, seasoning with garlic powder, sea salt, and black pepper, and cook until browned through.

• 4

  Stir in the cauliflower rice, cooked jasmine rice, and chopped kimchi, pressing the mixture down firmly into the pan to allow the bottom to develop a crispy crust.

• 5

  Whisk the tamari and gochujang together in a small bowl, then pour over the rice mixture, tossing to coat everything evenly.

• 6

  Create a small well in the center of the pan, add the sesame oil, and crack the egg into it, frying until the whites are set but the yolk remains runny.

• 7

  Garnish with thinly sliced green onions and serve immediately while the rice is hot and crispy.