NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0.25 oz Pork belly

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

1 tbsp Gochujang

1 tbsp Tamari

2 cloves Garlic

1 tsp Fresh ginger

2 stalks Scallions

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large cast-iron skillet or wok over medium-high heat.

• 2

  Add the diced pork belly first, rendering the fat until the pieces are crispy and golden.

• 3

  Add the diced pork loin to the skillet, seasoning with sea salt and black pepper, and sauté until browned.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the scallions, cooking until fragrant.

• 5

  Add the chopped kimchi and gochujang, stirring constantly for 2 minutes to develop a deep, savory base.

• 6

  Incorporate the chilled brown rice and tamari, pressing the rice into the pan to let it crisp slightly for 3-4 minutes.

• 7

  In a separate small non-stick pan, fry the egg with the toasted sesame oil until the whites are set but the yolk remains runny.

• 8

  Divide the fried rice into a bowl, top with the glistening fried egg, and garnish with the remaining scallion greens.