NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 stalk Green onion

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin into small half-inch cubes and season evenly with sea salt, black pepper, garlic powder, and ginger powder.

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the pork cubes to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes, then remove the pork and set aside.

• 4

  In the same skillet, add the chopped kimchi and sauté for 2 minutes until the liquid evaporates and the edges begin to caramelize.

• 5

  Stir in the cooked brown rice, gochujang, and coconut aminos, mixing well to ensure every grain of rice is coated in the sauce.

• 6

  Spread the rice mixture into a flat, even layer and press down firmly with a spatula; let it cook undisturbed for 3 to 4 minutes to develop a crispy bottom crust.

• 7

  While the rice crisps, fry the egg in a separate small non-stick pan to your preferred doneness.

• 8

  Toss the seared pork back into the rice, then serve immediately topped with the fried egg, sliced green onions, and sesame seeds.