NUTRITION

SERVINGS

INGREDIENTS

5 oz pork loin

0.25 cup jasmine rice

0.5 cup cauliflower rice

0.5 cup kimchi

2 large eggs

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork loin into small 1/2-inch cubes and season with sea salt and black pepper.

• 2

  Heat a large cast-iron skillet over medium-high heat with the toasted sesame oil.

• 3

  Add the pork to the skillet and sear for 5-6 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 1 minute until fragrant.

• 5

  Add the cooked jasmine rice, cauliflower rice, and chopped kimchi to the pan, pressing the mixture down firmly with a spatula.

• 6

  Let the rice sit undisturbed for 3 minutes to develop a crispy crust on the bottom, then drizzle with coconut aminos and toss to combine.

• 7

  Push the rice to the side of the pan and crack the two eggs into the cleared space, frying until the whites are opaque but the yolks remain runny.

• 8

  Divide the rice into bowls, top each with a fried egg, and garnish with the remaining green onion tops.