NUTRITION

SERVINGS

INGREDIENTS

1.5 oz pork belly

0.25 cup cooked jasmine rice

0.5 cup kimchi

1 cup liquid egg whites

1 tbsp gochujang

1 tbsp tamari

0.5 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork belly into thin bite-sized strips and season with sea salt and black pepper.

• 2

  Place the pork belly in a cold skillet and turn the heat to medium-high, searing until the fat renders and the meat becomes golden and crispy.

• 3

  Mince the garlic, grate the ginger, and slice the green onions, separating the white and green parts.

• 4

  Add the garlic, ginger, and the white parts of the green onions to the skillet with the pork, sautéing for 1 minute until fragrant.

• 5

  Roughly chop the kimchi and add it to the pan along with the gochujang, stirring for 2-3 minutes until the kimchi begins to caramelize.

• 6

  Add the chilled jasmine rice to the skillet, breaking up any clumps and pressing it down into the pan for 2 minutes to develop a crispy texture.

• 7

  Push the rice mixture to one side of the pan and pour the egg whites into the empty space, scrambling them until they are just set.

• 8

  Toss the rice and egg whites together, then drizzle with tamari and toasted sesame oil.

• 9

  Garnish with the green parts of the sliced onions and serve immediately.