Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork tenderloin; 0.5 cup Cooked brown rice; 0.5 cup Kimchi; 1 large Egg; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Gochujang; 2 stalks Green onion; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sautéed tender pork and tangy kimchi tossed with nutty brown rice and finished with a golden fried egg for a savory, umami-rich bowl.

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NUTRITION

Protein

43.8g

Fat

14.7g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork tenderloin

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochujang

2 stalks Green onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Dice the pork tenderloin into small, bite-sized pieces and season with the sea salt and black pepper.
2
Heat a large non-stick skillet over medium-high heat and sear the pork until golden brown and cooked through.
3
Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until the aroma is fragrant.
4
Incorporate the chopped kimchi and cooked brown rice, using a spatula to break up any clumps and fry until the rice is slightly crispy.
5
Whisk together the tamari and gochujang in a small bowl, then pour over the rice mixture and toss to coat every grain evenly.
6
Drizzle the toasted sesame oil into the pan and give the mixture one final toss to combine the savory flavors.
7
In a separate small non-stick pan, fry the egg until the edges are crisp and the white is set but the yolk remains runny.
8
Portion the kimchi fried rice into a bowl, top with the fried egg and sliced green onions, and serve immediately.