Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Pork belly; 4 large Eggs; 0.25 cup Cooked jasmine rice; 1 cup Kimchi; 1 tbsp Tamari; 1 tsp Gochujang; 1 clove Garlic; 1 stalk Green onion; 0.25 tsp Black pepper; 0.25 tsp Sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sautéed pork belly and fermented kimchi tossed with chilled rice for a savory, umami-rich meal that delivers a satisfyingly crisp texture.

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NUTRITION

Protein

34.3g

Fat

37.4g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

1 oz Pork belly

4 large Eggs

0.25 cup Cooked jasmine rice

1 cup Kimchi

1 tbsp Tamari

1 tsp Gochujang

1 clove Garlic

1 stalk Green onion

0.25 tsp Black pepper

0.25 tsp Sea salt

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PREPARATION

1
Slice the pork belly into bite-sized pieces and finely chop the kimchi.
2
Place the pork belly in a cold skillet over medium heat, cooking until the fat renders and the edges become golden and crispy.
3
Add the minced garlic and chopped kimchi to the skillet, sautéing for 2-3 minutes until fragrant.
4
Stir in the cooked jasmine rice, tamari, and gochujang, pressing the rice down to develop a slight crust on the bottom.
5
In a separate small non-stick pan, fry the eggs to your preference, ideally leaving the yolks slightly runny.
6
Season the rice with sea salt and black pepper, then divide into bowls.
7
Top each portion with a fried egg and sliced green onions before serving.