NUTRITION

SERVINGS

INGREDIENTS

4 oz lean ground pork

0.25 oz pork belly

1 large egg

0.25 cup egg whites

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tbsp gochujang

2 tsp coconut aminos

1 clove garlic

1 tsp fresh ginger

2 whole green onions

1 tsp toasted sesame oil

PREPARATION

• 1

  In a large skillet over medium-high heat, add the diced pork belly and cook until the fat renders and the pieces become golden and crispy.

• 2

  Add the lean ground pork to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.

• 3

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

• 4

  Add the chopped kimchi and gochujang to the pan, stirring to combine with the meat for two minutes to develop deep flavor.

• 5

  Incorporate the chilled jasmine rice and coconut aminos, pressing the mixture firmly into the pan and letting it sit undisturbed for three minutes to create a crispy crust.

• 6

  Create a small well in the center of the rice, pour in the egg and egg whites, and scramble gently until just set before folding into the rice.

• 7

  Remove from heat, drizzle with toasted sesame oil, and garnish with the remaining green onion tops before serving.