NUTRITION

SERVINGS

INGREDIENTS

0.75 oz Pork belly

0.25 cup Cooked jasmine rice

0.5 cup Kimchi

4 large Eggs

0.5 tbsp Gochujang

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

2 stalk Scallions

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

  Sauté the diced pork belly in a large skillet over medium heat until the fat renders and the meat becomes crispy and golden brown.

• 2

  Add the minced garlic, grated ginger, and the white parts of the scallions to the pan, cooking in the rendered fat for 1 minute until fragrant.

• 3

  Stir in the chopped kimchi and gochujang, sautéing for 2 minutes to allow the flavors to meld and the kimchi to soften and caramelize.

• 4

  Fold in the day-old jasmine rice and coconut aminos, using a spatula to break up any clumps and tossing until every grain is coated and heated through.

• 5

  Push the rice to the edges of the skillet and crack the eggs into the center, scrambling them until just set before folding them into the rice mixture.

• 6

  Remove the skillet from the heat, drizzle with toasted sesame oil, and garnish with the sliced green scallion tops before serving.