NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

0.5 cup cooked jasmine rice

1 cup cabbage kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp gochujang

2 stalk green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat and add the diced pork loin, seasoning with sea salt and black pepper.

• 2

  Cook the pork until browned and slightly crispy, approximately 5-6 minutes, then remove from the pan and set aside.

• 3

  In the same pan, add the toasted sesame oil, minced garlic, and the white parts of the sliced green onions, sautéing until aromatic.

• 4

  Stir in the chopped cabbage kimchi and gochujang, cooking for 2 minutes until the kimchi begins to caramelize and release its juices.

• 5

  Add the cooked jasmine rice and tamari to the pan, breaking up any clumps and tossing until the rice is evenly coated and steaming hot.

• 6

  Return the cooked pork to the pan and mix well to combine all flavors.

• 7

  In a separate small non-stick pan, fry the egg to your preference, ideally sunny-side up to allow the yolk to create a natural sauce.

• 8

  Serve the kimchi rice in a bowl topped with the fried egg and the remaining green onion greens.