Name: Crispy Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz pork loin; 0.5 oz pork belly; 1 large egg; 0.5 cup cooked jasmine rice; 0.5 cup kimchi; 0.5 tsp toasted sesame oil; 1 tbsp gochujang; 1 tbsp tamari; 0.25 cup green onions; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Kimchi Fried Rice with Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Fried Rice with Pork Belly

Sautéed pork belly and lean pork tossed with fermented kimchi and chilled jasmine rice until golden and crispy, topped with a luscious sunny-side-up egg.

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NUTRITION

Protein

49.6g

Fat

20.2g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz pork loin

0.5 oz pork belly

1 large egg

0.5 cup cooked jasmine rice

0.5 cup kimchi

0.5 tsp toasted sesame oil

1 tbsp gochujang

1 tbsp tamari

0.25 cup green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat a large skillet over medium-high heat and add the diced pork belly, cooking until the fat renders and it becomes crispy.
2
Add the diced pork loin to the skillet and sauté until browned and cooked through.
3
Stir in the minced garlic and chopped kimchi, cooking for 2 minutes until the mixture is fragrant and slightly caramelized.
4
Incorporate the chilled jasmine rice, gochujang, and tamari, breaking up any clumps with a spatula.
5
Press the rice firmly into the pan and let it cook undisturbed for 3-4 minutes to create a crunchy texture.
6
Drizzle with sesame oil and fold in the sliced green onions before removing from heat.
7
In a separate non-stick pan, fry the egg until the whites are set but the yolk remains runny.
8
Divide the rice into a bowl, top with the fried egg, and season with sea salt and black pepper.