NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

0.25 cup cooked brown rice

1 cup cauliflower rice

0.5 cup kimchi

3.5 large eggs

1 tbsp gochujang

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

2 stalks green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large skillet over medium-high heat, add the diced pork belly and cook until the fat renders and the edges are golden and crispy.

• 2

  Remove the pork belly from the pan, leaving about 1 tablespoon of the rendered fat in the skillet for flavor.

• 3

  Add the minced garlic and the white parts of the sliced green onions to the skillet, sautéing for 30 seconds until fragrant.

• 4

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

• 5

  Push the rice mixture to the side of the pan and crack the eggs into the empty space, scrambling them until just set before mixing into the rice.

• 6

  Whisk together the gochujang and coconut aminos in a small bowl, then pour over the rice mixture, stirring well to incorporate.

• 7

  Return the crispy pork belly to the pan, drizzle with toasted sesame oil, and season with sea salt and black pepper.

• 8

  Garnish with the remaining green onion tops and serve immediately.