NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

5 oz pork tenderloin

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 large egg

1 tbsp tamari

1 clove garlic

2 stalk scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Once the pork belly begins to crisp, add the diced pork tenderloin seasoned with sea salt and black pepper, searing until browned and cooked through.

• 3

  Remove the meat from the pan and set aside, leaving the rendered fat in the skillet; add the minced garlic and sauté until fragrant.

• 4

  Stir the chopped kimchi into the pan and cook for 2-3 minutes until the edges are slightly caramelized and aromatic.

• 5

  Add the day-old cooked rice and tamari to the skillet, using a spatula to break up any clumps and pressing the rice down to crisp in the flavorful fat.

• 6

  Return the pork belly and tenderloin to the pan along with the sliced scallions, tossing everything together until well combined and heated through.

• 7

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

• 8

  Transfer the kimchi fried rice to a bowl and crown it with the fried egg before serving immediately.