NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

0.5 cup egg whites

1 large egg

0.25 cup cooked brown rice

1 cup cauliflower rice

0.5 cup kimchi

0 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork shoulder into small, half-inch cubes and season with sea salt and black pepper.

• 2

  Heat a large skillet over medium-high heat and add the pork, cooking until the fat renders and the edges become crispy and golden.

• 3

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Stir in the cooked brown rice, cauliflower rice, and chopped kimchi, cooking for 3-4 minutes until the cauliflower is tender and moisture has evaporated.

• 5

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

• 6

  Fold the egg whites into the rice mixture and drizzle with coconut aminos and toasted sesame oil.

• 7

  In a separate small non-stick pan, fry the large egg until the whites are set but the yolk remains runny.

• 8

  Serve the fried rice in a bowl topped with the fried egg and sliced green onions.