NUTRITION

SERVINGS

INGREDIENTS

4 oz pork belly

2 large eggs

0.25 cup cooked brown rice

0.5 cup cauliflower rice

1 cup kimchi

1 tbsp gochujang

1 tsp toasted sesame oil

1 tsp coconut aminos

2 stalk green onions

1 tsp garlic

1 tsp ginger

1 tsp black sesame seeds

PREPARATION

• 1

  Dice the pork belly into small cubes and sear in a large skillet over medium-high heat until the fat renders and the edges are crispy.

• 2

  Remove the pork from the pan, leaving about a tablespoon of fat in the skillet, and sauté the garlic, ginger, and the white parts of the sliced green onions until fragrant.

• 3

  Add the chopped kimchi and gochujang to the skillet, cooking for 2 minutes while stirring to caramelize the mixture.

• 4

  Stir in the cooked brown rice and cauliflower rice, pressing the mixture down with a spatula to ensure it absorbs the flavors and develops a slight crust.

• 5

  Return the crispy pork belly to the pan, drizzle with coconut aminos and toasted sesame oil, and toss everything together until evenly combined.

• 6

  In a separate non-stick pan, fry the eggs until the whites are fully set but the yolks remain runny.

• 7

  Divide the fried rice into bowls and top each with a fried egg, the remaining green onion tops, and a sprinkle of black sesame seeds.