NUTRITION

SERVINGS

INGREDIENTS

2.5 oz pork shoulder

0.25 cup jasmine rice

0.5 cup kimchi

0.5 large egg

0.5 cup egg whites

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp gochugaru

0.25 cup green onions

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add the diced pork shoulder, seasoning with the sea salt and black pepper.

• 2

  Sear the pork until the fat renders and the edges become golden and crispy, about 5-7 minutes.

• 3

  Add the minced garlic, grated ginger, and chopped kimchi to the pan, sautéing for 2 minutes until fragrant.

• 4

  Stir in the chilled jasmine rice and gochugaru, pressing the rice down with a spatula to develop a toasted crust on the bottom.

• 5

  Push the rice mixture to one side of the pan and pour in the egg whites, scrambling them until just set before mixing into the rice.

• 6

  Drizzle with coconut aminos and toasted sesame oil, tossing everything together to combine all the flavors.

• 7

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

• 8

  Serve the fried rice in a bowl topped with the fried egg and a generous sprinkle of sliced green onions.