Kimchi Fried Rice with Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kimchi Fried Rice with Pork Belly

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sautéed pork belly and tender pork loin tossed with fermented kimchi and day-old rice for a savory stir-fry that delivers a satisfying, spicy crunch.

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NUTRITION

548kcal
Protein
46.4g
Fat
30.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 oz pork belly

5 oz pork tenderloin

0.33 cup cooked brown rice

0.5 cup cabbage kimchi

1 large egg

1 tsp toasted sesame oil

1 clove garlic

1 stalk green onion

1 tbsp tamari

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Add the diced pork tenderloin to the pan, searing until cooked through and lightly browned.

  • 3

    Stir in the minced garlic and chopped kimchi, sautéing for 2 minutes until the kimchi is fragrant and slightly softened.

  • 4

    Push the mixture to one side of the pan, crack the egg into the empty space, and scramble until just set.

  • 5

    Incorporate the cooked brown rice, tamari, and black pepper, tossing everything together until the rice is heated through and well-coated.

  • 6

    Drizzle with toasted sesame oil and garnish with sliced green onions before serving.

Kimchi Fried Rice with Pork Belly

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kimchi Fried Rice with Pork Belly

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sautéed pork belly and tender pork loin tossed with fermented kimchi and day-old rice for a savory stir-fry that delivers a satisfying, spicy crunch.

NUTRITION

548kcal
Protein
46.4g
Fat
30.9g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 oz pork belly

5 oz pork tenderloin

0.33 cup cooked brown rice

0.5 cup cabbage kimchi

1 large egg

1 tsp toasted sesame oil

1 clove garlic

1 stalk green onion

1 tbsp tamari

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Add the diced pork tenderloin to the pan, searing until cooked through and lightly browned.

  • 3

    Stir in the minced garlic and chopped kimchi, sautéing for 2 minutes until the kimchi is fragrant and slightly softened.

  • 4

    Push the mixture to one side of the pan, crack the egg into the empty space, and scramble until just set.

  • 5

    Incorporate the cooked brown rice, tamari, and black pepper, tossing everything together until the rice is heated through and well-coated.

  • 6

    Drizzle with toasted sesame oil and garnish with sliced green onions before serving.