NUTRITION

SERVINGS

INGREDIENTS

0.25 oz pork belly

5.25 oz pork loin

0.5 cup cooked brown rice

0.5 cup cabbage kimchi

1 large egg

1 cup baby bok choy

1 tbsp gochujang

1 tbsp tamari

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 tbsp green onions

1 tsp toasted sesame seeds

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the diced pork belly, rendering the fat until crispy.

• 2

  Add the diced pork loin to the pan, searing until browned and cooked through.

• 3

  Stir in the minced garlic, grated ginger, and chopped baby bok choy, sautéing for 2 minutes until the greens are slightly wilted.

• 4

  Add the chopped kimchi and chilled brown rice, breaking up any clumps with a spatula to ensure even distribution.

• 5

  Whisk the gochujang and tamari together in a small bowl, then pour over the rice mixture, tossing well to coat every grain.

• 6

  Push the rice to the side or use a separate small pan to fry the egg until the whites are set but the yolk remains runny.

• 7

  Drizzle the fried rice with toasted sesame oil and fold in half of the sliced green onions.

• 8

  Plate the rice, top with the fried egg, and garnish with the remaining green onions and toasted sesame seeds.