NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

0.5 cup cooked jasmine rice

0.5 cup kimchi

3 large eggs

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

2 stalk green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thinly slice the pork tenderloin into bite-sized strips to mimic the texture of pork belly.

• 2

  Heat a large skillet over medium-high heat with half of the toasted sesame oil and sear the pork strips until they are browned and crispy.

• 3

  Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until the aroma is released.

• 4

  Stir in the chopped kimchi and cooked jasmine rice, pressing the mixture firmly into the pan with a spatula to develop a golden crust.

• 5

  Drizzle the coconut aminos over the rice and toss with the sliced green onions, sea salt, and black pepper.

• 6

  In a separate non-stick pan, fry the eggs using the remaining sesame oil until the whites are set but the yolks remain runny.

• 7

  Divide the fried rice into bowls and top each with the fried eggs before serving.