Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz pork shoulder; 0.25 cup cooked jasmine rice; 0.5 cup kimchi; 1 large Egg egg; 0.5 tsp sesame oil; 1 tbsp tamari; 0.5 tbsp gochujang; 0.5 cup scallions; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sautéed pork shoulder and tangy kimchi are tossed with chilled rice and topped with a silky fried egg for a savory, umami-packed bowl.

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NUTRITION

Protein

31.8g

Fat

36.0g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

4.25 oz pork shoulder

0.25 cup cooked jasmine rice

0.5 cup kimchi

1 large Egg egg

0.5 tsp sesame oil

1 tbsp tamari

0.5 tbsp gochujang

0.5 cup scallions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat a large skillet over medium-high heat and add the cubed pork shoulder, seasoning with salt and pepper until browned and crispy.
2
Add the minced garlic and white parts of the scallions to the pan, sautéing for one minute until fragrant.
3
Stir in the chopped kimchi and gochujang, cooking for two minutes to caramelize the sugars and deepen the flavor.
4
Fold in the chilled jasmine rice and tamari, pressing down with a spatula to ensure the rice absorbs the spicy kimchi juice.
5
Push the rice to one side of the pan or use a separate small skillet to fry the egg until the whites are set but the yolk remains runny.
6
Drizzle with sesame oil and garnish with the remaining green scallion tops before serving with the egg on top.