NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork (93% lean)

0.25 cup cooked jasmine rice (chilled)

0.5 cup napa cabbage kimchi (chopped)

1 whole large egg

0.5 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp gochujang

1 clove garlic (minced)

1 tsp fresh ginger (grated)

2 medium green onions (sliced)

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat and add the ground pork, breaking it apart with a spatula.

• 2

  Season the pork with sea salt and black pepper, cooking until browned and cooked through, about 5-6 minutes.

• 3

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to caramelize the sugars in the kimchi.

• 5

  Add the chilled jasmine rice to the pan, pressing it down firmly with the spatula to maximize contact with the heat.

• 6

  Let the rice sit undisturbed for 2-3 minutes to develop a crispy, golden crust on the bottom.

• 7

  Drizzle with tamari and half of the sesame oil, then toss everything together and remove from heat.

• 8

  In a separate small non-stick pan, use the remaining sesame oil to fry the egg to your preference (sunny-side up or over-easy recommended).

• 9

  Plate the kimchi fried rice in a bowl, top with the fried egg, and garnish with sliced green onions before serving.