NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

0.75 oz Pork belly

0.33 cup Cooked brown rice

1 cup Riced cauliflower

1 cup Kimchi

1 large Egg

2 stalk Green onions

1 tsp Fresh ginger

2 clove Garlic

1 tbsp Tamari

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small, uniform half-inch cubes.

• 2

  Heat a large cast-iron skillet over medium-high heat and add the pork belly, rendering the fat until the pieces are golden and crispy.

• 3

  Add the pork tenderloin to the skillet, seasoning with sea salt and black pepper, and sear until cooked through and browned on all sides.

• 4

  Stir in the minced garlic, grated ginger, and sliced green onions, sautéing for one minute until fragrant.

• 5

  Add the cooked brown rice, riced cauliflower, and chopped kimchi to the pan, pressing the mixture down firmly with a spatula.

• 6

  Allow the rice to fry undisturbed for 3-4 minutes to develop a crunchy, caramelized crust on the bottom.

• 7

  Drizzle with tamari and toasted sesame oil, then toss everything together to combine the flavors.

• 8

  Clear a small space in the center of the pan, crack the egg into it, and scramble gently until just set before folding it into the rice.