NUTRITION

SERVINGS

INGREDIENTS

2 oz pork belly

4 oz ground pork

0.5 cup jasmine rice

0.5 cup kimchi

1 large egg

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

2 medium green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely chop the kimchi and slice the green onions, separating the white and green parts.

• 2

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

• 3

  Add the ground pork and minced garlic to the skillet, breaking the meat apart with a spatula until fully browned and cooked through.

• 4

  Stir in the chopped kimchi and gochujang, sautéing for 2 minutes until the mixture is fragrant and slightly caramelized.

• 5

  Add the chilled jasmine rice and tamari to the pan, pressing down with the spatula to break up clumps and frying until the rice is coated and steaming hot.

• 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

  Season the rice with sea salt and black pepper, then fold in the white parts of the green onions.

• 8

  Plate the fried rice, top with the fried egg, and garnish with the remaining green onion tops for a fresh finish.