NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tbsp kimchi juice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the pork tenderloin into small 1/2-inch cubes and season with sea salt and black pepper.

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add the pork cubes, searing until golden brown and crispy on all sides.

• 3

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 4

  Stir in the chopped kimchi and cook for 2 minutes to caramelize the edges.

• 5

  Add the cooked jasmine rice to the pan, pressing it down firmly with a spatula to create a flat layer; let it sit undisturbed for 2-3 minutes to develop a crispy crust.

• 6

  Drizzle the tamari and kimchi juice over the rice, then toss everything together until well combined.

• 7

  In a separate small non-stick pan, fry the egg sunny-side-up until the whites are set but the yolk remains runny.

• 8

  Transfer the fried rice to a bowl, drizzle with toasted sesame oil, and top with the fried egg and sliced green onions.