NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup chopped cabbage kimchi

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small, uniform half-inch cubes.

• 2

  Heat a large non-stick skillet over medium-high heat and add the pork belly, rendering the fat until the pieces are golden and crispy.

• 3

  Add the pork tenderloin to the skillet and sear until browned on all sides and cooked through.

• 4

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

• 5

  Add the chilled jasmine rice and coconut aminos to the pan, breaking up any clumps with a spatula and tossing until the rice is evenly coated and heated through.

• 6

  Push the rice mixture to one side of the pan, add the sesame oil to the empty space, and crack the egg into it.

• 7

  Scramble the egg until just set, then fold it into the rice mixture along with the sliced green onions.

• 8

  Season the dish with sea salt and black pepper, then serve immediately while hot.