NUTRITION

SERVINGS

INGREDIENTS

1 oz Pork belly

1 cup Cabbage kimchi

0.5 cup Cauliflower rice

0.5 cup Shelled edamame

1 whole Large egg

3 large Egg whites

1 tbsp Gochujang

1 tbsp Coconut aminos

2 whole Green onions

1 tsp Garlic

0.5 tsp Ginger

1 tsp Black sesame seeds

0.5 tsp Sea salt

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add the diced pork belly, cooking until the fat renders and the edges become golden and crispy.

• 2

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 3

  Stir in the chopped kimchi, cauliflower rice, and shelled edamame, cooking for 3-4 minutes until the vegetables are tender.

• 4

  Whisk the three egg whites together and pour them into the center of the pan, scrambling them quickly into the rice mixture until fully cooked.

• 5

  Stir in the gochujang and coconut aminos, tossing everything together to coat evenly and season with sea salt.

• 6

  In a separate small non-stick pan, fry the whole large egg to your desired doneness.

• 7

  Plate the fried rice in a bowl, top with the fried egg, and garnish with sliced green onions and black sesame seeds.