NUTRITION

SERVINGS

INGREDIENTS

1 oz Pork belly

3 large Eggs

0.33 cup Cooked jasmine rice

1 cup Cauliflower rice

0.5 cup Kimchi

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Gochugaru

PREPARATION

• 1

  In a large skillet or wok over medium-high heat, sear the cubed pork belly until the fat renders and the edges are crispy and golden brown.

• 2

  Remove the pork belly from the pan, leaving about 1 tablespoon of the rendered fat in the skillet; discard the excess.

• 3

  Add the chopped kimchi and gochugaru to the pan, sautéing for 2 minutes until fragrant and slightly caramelized.

• 4

  Stir in the jasmine rice and cauliflower rice, breaking up any clumps, and cook for 3-4 minutes until the cauliflower rice is tender and the grains are well-coated.

• 5

  Add the tamari, sea salt, and black pepper, then fold the crispy pork belly back into the rice mixture.

• 6

  Push the rice to one side of the pan and crack the eggs onto the empty side, frying until the whites are set but the yolks remain runny.

• 7

  Drizzle the entire dish with toasted sesame oil and garnish with sliced green onions before serving warm.