NUTRITION

SERVINGS

INGREDIENTS

5.5 oz pork belly

0.5 cup kimchi

0.25 cup cooked brown rice

1 large egg

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

2 stalk scallions

1 clove garlic

0.25 tsp black pepper

PREPARATION

• 1

  Place the diced pork belly in a cold skillet and turn the heat to medium, cooking until the fat renders and the meat becomes crispy and golden brown.

• 2

  Remove the pork belly from the pan, leaving about one tablespoon of the rendered fat in the skillet for flavor.

• 3

  Add the minced garlic and the white parts of the sliced scallions to the skillet, sautéing for one minute until fragrant.

• 4

  Stir in the chopped kimchi and gochujang, cooking for two minutes to caramelize the sugars and deepen the umami profile.

• 5

  Add the cooked brown rice, crispy pork belly, and tamari to the pan, pressing the rice down to develop a slight crust before tossing everything together.

• 6

  In a separate small non-stick pan, heat the sesame oil over medium heat and fry the egg until the whites are set but the yolk remains runny.

• 7

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