NUTRITION

SERVINGS

INGREDIENTS

0.5 oz Pork belly

6 oz Ground pork

1 large egg

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 tbsp Kimchi juice

1 tbsp Gochujang

1 tsp Toasted sesame oil

1 tsp Coconut aminos

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork belly into small, thin bite-sized pieces and finely chop the kimchi.

• 2

  In a large non-stick skillet or wok over medium-high heat, add the pork belly and cook until the fat renders and the edges become crispy.

• 3

  Add the ground pork to the skillet, seasoning with sea salt and black pepper, and cook until browned and fully cooked through.

• 4

  Stir in the minced garlic and chopped kimchi, sautéing for 2 minutes until fragrant and slightly caramelized.

• 5

  Add the cooked jasmine rice, kimchi juice, gochujang, and coconut aminos to the pan, breaking up any clumps of rice and stirring constantly until every grain is coated and heated through.

• 6

  Drizzle with toasted sesame oil and stir in the sliced green onions, then remove the rice from the heat.

• 7

  In a separate small non-stick pan, fry the egg to your preference, ideally leaving the yolk runny.

• 8

  Plate the kimchi fried rice and top with the fried egg before serving immediately.