NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 oz pork belly

1 large eggs

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tbsp gochujang

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

2 stalk green onions

0.5 tsp black pepper

0.25 tsp sea salt

0.25 tsp toasted sesame oil

PREPARATION

• 1

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

• 2

  Place a large skillet or wok over medium-high heat. Add the pork belly first, cooking until the fat renders and the meat becomes golden and crisp.

• 3

  Add the pork tenderloin to the skillet, seasoning with sea salt and black pepper, and sauté until cooked through and slightly browned.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, cooking for 60 seconds until highly fragrant.

• 5

  Add the chopped kimchi and gochujang to the pan, stirring constantly for 2 minutes to allow the flavors to meld and the kimchi to caramelize.

• 6

  Incorporate the cooked jasmine rice and tamari, breaking up any clumps and tossing everything together until the rice is evenly stained red and heated through.

• 7

  In a separate small non-stick skillet, heat the toasted sesame oil over medium heat and fry the egg until the edges are crispy and the yolk is still runny.

• 8

  Transfer the fried rice to a bowl, top with the fried egg, and garnish with the remaining green onion tops.