NUTRITION

SERVINGS

INGREDIENTS

0 oz Pork belly

1 cup Liquid egg whites

1 large Egg Egg

0.25 cup Cooked brown rice

0.5 cup Cauliflower rice

0.5 cup Kimchi

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp Gochujang

1 clove Garlic

1 tsp Fresh ginger

2 stalk Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork belly into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat a large skillet or wok over medium-high heat and add the pork belly, searing until the fat has rendered and the edges are golden and crispy.

• 3

  Remove the pork from the pan, leaving about one tablespoon of the rendered fat in the skillet.

• 4

  Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet, sautéing for one minute until fragrant.

• 5

  Stir in the chopped kimchi and sauté for another two minutes to develop a deep, caramelized flavor.

• 6

  Add the cooked brown rice and cauliflower rice to the pan, pressing them down firmly with a spatula and letting them sit undisturbed for three minutes to create a crispy crust.

• 7

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

• 8

  Incorporate the tamari, gochujang, and sesame oil, tossing everything together with the crispy pork belly until well combined.

• 9

  Garnish with the sliced green onion tops before serving.