NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Pork belly

0.25 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

0.5 cup Egg whites

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

2 cloves Garlic

1 stalk Green onion

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the minced garlic and chopped kimchi to the pan, sautéing for 2-3 minutes until the kimchi is softened and fragrant.

• 3

  Stir in the cooked brown rice, breaking up any clumps, and cook for 3-4 minutes until the rice begins to toast slightly.

• 4

  Push the rice to the side of the pan and pour in the egg whites, scrambling them until just set before folding them into the rice mixture.

• 5

  Whisk together the gochujang, tamari, and sesame oil in a small bowl, then pour over the rice and toss well to coat every grain.

• 6

  In a separate small non-stick pan, fry the whole egg to your preference, such as sunny-side up or over-easy.

• 7

  Plate the fried rice, top with the fried egg, and garnish with sliced green onions and black pepper.