NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Pork belly

2 large Eggs

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 tbsp Kimchi juice

1 tsp Toasted sesame oil

1 tbsp Tamari

1 clove Garlic

0.25 cup Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place a large skillet or wok over medium-high heat and add the diced pork belly, cooking until the fat renders and the edges are golden and crispy.

• 2

  Add the minced garlic and the white parts of the sliced green onions to the pan, sautéing for 1 minute until fragrant.

• 3

  Stir in the chopped kimchi and cook for another 2 minutes to caramelize the sugars slightly.

• 4

  Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula, and stir to combine with the pork and kimchi.

• 5

  Pour in the tamari, kimchi juice, and toasted sesame oil, tossing everything together until the rice is evenly coated and heated through.

• 6

  In a separate small non-stick pan, fry the eggs to your preference, ideally leaving the yolks slightly runny.

• 7

  Divide the fried rice into bowls, top each with a fried egg, and garnish with the remaining green onion tops, sea salt, and black pepper.