NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

0.75 cup egg whites

1 large egg

0.25 cup cooked jasmine rice

0.5 cup kimchi

1 tbsp tamari

0.5 tbsp gochujang

0.25 tsp sesame oil

1 clove garlic

1 tsp fresh ginger

2 stalks green onion

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Push the pork to the side of the pan and pour in the egg whites, scrambling them quickly until just set, then incorporate them into the pork.

• 3

  Add the minced garlic, grated ginger, and chopped kimchi to the pan, sautéing for 2 minutes until the aromatics are fragrant and the kimchi is slightly softened.

• 4

  Crumble the cold jasmine rice into the pan, pressing it down firmly with a spatula to allow the bottom to develop a toasted, crispy crust over 3-4 minutes.

• 5

  Stir in the tamari, gochujang, and black pepper, tossing everything until the rice is evenly coated and steaming hot.

• 6

  In a separate small non-stick pan, fry the whole egg over medium heat until the whites are set but the yolk remains liquid.

• 7

  Transfer the fried rice to a bowl, top with the fried egg, drizzle with sesame oil, and garnish with sliced green onions and a pinch of sea salt.