NUTRITION

SERVINGS

INGREDIENTS

0.25 oz pork belly

4.5 oz lean ground pork

2 large eggs

0.25 cup cooked jasmine rice

0.5 cup cauliflower rice

0.5 cup kimchi

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

2 whole scallions

PREPARATION

• 1

  Prep the kimchi by roughly chopping it into bite-sized pieces.

• 2

  In a large skillet or wok over medium-high heat, add the diced pork belly and cook until the fat renders and it becomes crispy and golden.

• 3

  Add the lean ground pork to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 4

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until the aromatics are fragrant.

• 5

  Add the cauliflower rice and jasmine rice to the pan, stirring constantly to incorporate with the pork and rendered fat.

• 6

  Fold in the chopped kimchi, gochujang, and tamari, frying the mixture for 3-4 minutes until the rice is well-coated and starts to slightly crisp.

• 7

  Push the rice to one side of the pan or use a separate small non-stick skillet to fry the eggs until the whites are set but the yolks remain runny.

• 8

  Divide the kimchi fried rice into bowls, top each with a fried egg, a drizzle of toasted sesame oil, and thinly sliced scallions.