NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

3 oz pork loin

0.5 cup egg whites

1 large egg

0.25 cup brown rice

1 cup cauliflower rice

0.5 cup kimchi

1 tbsp tamari

1 tsp sesame oil

2 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp gochugaru

PREPARATION

• 1

  Place the diced pork belly in a cold skillet and turn heat to medium, rendering the fat until crispy.

• 2

  Add the diced pork loin to the skillet, seasoning with sea salt and black pepper, and cook until browned.

• 3

  Stir in the minced garlic and sliced green onions, cooking for 1 minute until fragrant.

• 4

  Add the cauliflower rice and cooked brown rice to the pan, stirring to coat in the rendered pork fat.

• 5

  Mix in the chopped kimchi, gochugaru, and tamari, then pour the egg whites over the rice mixture.

• 6

  Stir-fry constantly for 3-4 minutes until the egg whites are cooked through and the rice is slightly toasted.

• 7

  In a separate small non-stick pan, fry the large egg with the sesame oil until the edges are crispy and the yolk is still runny.

• 8

  Serve the kimchi rice in a bowl topped with the fried egg and additional green onions if desired.