NUTRITION

SERVINGS

INGREDIENTS

1 oz Pork belly

0.25 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

0.75 cup Liquid egg whites

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Gochujang

PREPARATION

• 1

  Slice the pork belly into small, bite-sized cubes and season with sea salt and black pepper.

• 2

  Place the pork belly in a cold non-stick skillet over medium heat, allowing the fat to render slowly as the pan warms up.

• 3

  Cook the pork belly for 8-10 minutes, turning occasionally, until the edges are golden and crispy.

• 4

  Add the chopped kimchi and gochujang to the skillet, sautéing for 2 minutes until the kimchi is softened and fragrant.

• 5

  Stir in the chilled jasmine rice, breaking up any clumps with a spatula, and cook for 3 minutes until the rice begins to toast.

• 6

  Pour the liquid egg whites over the rice mixture and stir constantly for 2 minutes until the whites are fully cooked and have coated the rice grains.

• 7

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

• 8

  In a separate small non-stick pan, fry the whole egg until the whites are set but the yolk remains runny.

• 9

  Transfer the fried rice to a bowl, top with the fried egg, and garnish with thinly sliced green onions.