NUTRITION

SERVINGS

INGREDIENTS

5 oz ground pork

0.5 cup cooked jasmine rice

2 large eggs

0.5 cup kimchi

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp gochujang

2 medium green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat until very hot.

• 2

  Add the ground pork, sea salt, and black pepper to the pan, breaking the meat into small crumbles with a spatula until browned and cooked through.

• 3

  Push the pork to one side of the skillet and add the sesame oil, minced garlic, and the sliced white parts of the green onions, sautéing for 60 seconds until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, mixing with the pork for 2 minutes to allow the flavors to meld and the kimchi to soften slightly.

• 5

  Add the cooked jasmine rice to the pan, pressing it down firmly with the back of your spatula to maximize contact with the heat; let it sit undisturbed for 3-4 minutes until the bottom layer becomes golden and crispy.

• 6

  Toss the rice and pork mixture together, then create two small wells in the center of the rice and crack an egg into each well.

• 7

  Cover the skillet with a lid for 2-3 minutes, or until the egg whites are fully set but the yolks remain silky and runny.

• 8

  Remove from heat, garnish with the sliced green tops of the onions, and serve immediately with the tamari drizzled over the top.