NUTRITION

SERVINGS

INGREDIENTS

5 oz ground pork (90% lean)

0.25 oz pork belly

0.13 cup cooked jasmine rice

0.5 cup kimchi

0.5 cup egg whites

0.5 tbsp gochujang

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

2 medium green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely dice the pork belly and mince the garlic and green onions, keeping the white and green parts of the onions separate.

• 2

  Place the diced pork belly in a large cold skillet or wok, then turn the heat to medium to slowly render the fat until the pork is golden and crispy.

• 3

  Add the ground pork to the skillet, seasoning with sea salt and black pepper, and cook until browned and fully cooked through.

• 4

  Stir in the minced garlic and the white parts of the green onions, sautéing for 1 minute until fragrant.

• 5

  Add the kimchi and gochujang to the pan, stirring constantly for 2 minutes to caramelize the sugars in the kimchi juice.

• 6

  Incorporate the cooked jasmine rice and coconut aminos, pressing the rice down into the pan to ensure it absorbs the flavors and develops a slight char.

• 7

  Push the rice mixture to one side of the pan and pour the egg whites into the empty space, scrambling them until just set before folding them into the rice.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with the green parts of the onions before serving.