Crispy Kimchi Fried Rice with Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Kimchi Fried Rice with Pork Belly

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Fried Rice with Pork Belly

Sautéed chicken and pork belly tossed with fermented kimchi and rice for a savory, umami-rich bowl that features a satisfyingly crispy texture.

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NUTRITION

502kcal
Protein
51.2g
Fat
20.1g
Carbs
31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochugaru

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a cold skillet, add the diced pork belly and turn heat to medium-high to render the fat until the pieces are golden and crispy.

  • 2

    Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until cooked through and lightly browned.

  • 3

    Stir in the minced garlic and white parts of the green onion, cooking for 30 seconds until fragrant.

  • 4

    Add the chilled jasmine rice and chopped kimchi, pressing the rice down firmly into the pan to develop a crispy crust on the bottom.

  • 5

    Drizzle with tamari, toasted sesame oil, and gochugaru, then toss everything together until the rice is evenly coated and steaming.

  • 6

    Garnish with the remaining green onion tops before serving hot.

Crispy Kimchi Fried Rice with Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Kimchi Fried Rice with Pork Belly

YOUR SOLIN GENERATED RECIPE

Crispy Kimchi Fried Rice with Pork Belly

Sautéed chicken and pork belly tossed with fermented kimchi and rice for a savory, umami-rich bowl that features a satisfyingly crispy texture.

NUTRITION

502kcal
Protein
51.2g
Fat
20.1g
Carbs
31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochugaru

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a cold skillet, add the diced pork belly and turn heat to medium-high to render the fat until the pieces are golden and crispy.

  • 2

    Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until cooked through and lightly browned.

  • 3

    Stir in the minced garlic and white parts of the green onion, cooking for 30 seconds until fragrant.

  • 4

    Add the chilled jasmine rice and chopped kimchi, pressing the rice down firmly into the pan to develop a crispy crust on the bottom.

  • 5

    Drizzle with tamari, toasted sesame oil, and gochugaru, then toss everything together until the rice is evenly coated and steaming.

  • 6

    Garnish with the remaining green onion tops before serving hot.