NUTRITION

SERVINGS

INGREDIENTS

5.5 oz pork belly

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

2 stalk scallions

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the sliced pork belly, cooking until the fat renders and the meat becomes crispy.

• 2

  Stir in the minced garlic and fresh ginger, sautéing for 30 seconds until the aromatics are fragrant and golden.

• 3

  Add the chopped kimchi to the pan and cook for 2 minutes, allowing the juices to slightly caramelize and deepen in flavor.

• 4

  Incorporate the chilled brown rice into the skillet, breaking up any clumps and stirring in the coconut aminos to coat everything evenly.

• 5

  Push the rice mixture to one side of the pan and crack the egg into the cleared space, frying until the white is set but the yolk remains runny.

• 6

  Season the dish with sea salt and black pepper, then drizzle the toasted sesame oil over the rice for a rich finish.

• 7

  Garnish the fried rice with thinly sliced scallions and serve immediately while hot and flavorful.