NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 cup liquid egg whites

1 tbsp gochujang

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 clove garlic

1 stalk green onion

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Place the diced pork belly in a cold wok or large non-stick skillet and turn the heat to medium-high.

• 2

  Sauté the pork belly for 5-7 minutes until the fat has rendered and the edges are crispy and golden brown.

• 3

  Add the minced garlic and chopped kimchi to the skillet, stirring frequently for 2 minutes until fragrant and slightly softened.

• 4

  In a small bowl, whisk together the gochujang and coconut aminos until smooth.

• 5

  Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula, and pour the gochujang mixture over the top.

• 6

  Toss the rice with the pork and kimchi for 3-4 minutes, pressing it down into the pan occasionally to create crispy bits.

• 7

  Push the rice mixture to one side of the skillet and pour the liquid egg whites into the empty space.

• 8

  Gently scramble the egg whites until fully cooked, then fold them into the rice mixture.

• 9

  Remove from heat and stir in the toasted sesame oil, sliced green onions, sea salt, and black pepper.

• 10

  Serve immediately while the rice is hot and the pork is crunchy.