NUTRITION

SERVINGS

INGREDIENTS

4.5 oz pork shoulder

0.25 cup jasmine rice

0.5 cup kimchi

1 whole egg

1 tbsp tamari

0.25 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork shoulder into small cubes and season them evenly with the sea salt and black pepper.

• 2

  Heat a large non-stick skillet over medium-high heat and add the pork, cooking until the fat renders and the edges become golden and crispy.

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until the aromatics are fragrant.

• 4

  Incorporate the chopped kimchi into the pan and sauté for 2 minutes to allow the juices to concentrate and caramelize.

• 5

  Add the cooked jasmine rice to the mixture, pressing it down into the pan with a spatula to ensure maximum contact for a crispy texture.

• 6

  Drizzle the tamari and toasted sesame oil over the rice, tossing everything together until the grains are well-coated and steaming.

• 7

  In a separate small pan, fry the egg until the whites are set but the yolk remains runny.

• 8

  Transfer the fried rice to a bowl, place the fried egg on top, and garnish with thinly sliced green onions before serving.