NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork belly

0.5 cup Cooked brown rice

0.5 cup Kimchi

2 large Eggs

1 tbsp Tamari

1 tsp Toasted sesame oil

2 medium Green onions

1 tsp Gochugaru

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the diced pork belly in a cold skillet over medium heat to slowly render the fat and achieve a crispy texture.

• 2

  Once the pork is golden and crisp, remove half of the rendered fat from the pan and add the chopped kimchi and gochugaru.

• 3

  Sauté the kimchi for 2-3 minutes until fragrant, then fold in the cooked brown rice, breaking up any clumps.

• 4

  Stir in the tamari and half of the green onions, tossing everything together until the rice is heated through and slightly toasted.

• 5

  Push the rice to the side or use a separate small skillet to fry the eggs until the whites are set but the yolks remain velvety.

• 6

  Divide the fried rice into bowls, top each with a fried egg, the remaining green onions, and a drizzle of toasted sesame oil.