Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork belly; 2 large Eggs; 0.25 cup Cooked jasmine rice; 0.5 cup Cabbage kimchi; 1 tbsp Tamari; 0.5 tbsp Gochujang; 2 stalk Green onions; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.5 tsp Toasted sesame oil; 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 belly and fermented kimchi tossed with chilled jasmine rice for a savory meal that features a satisfyingly crispy texture.

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NUTRITION

Protein

37.9g

Fat

93.2g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork belly

2 large Eggs

0.25 cup Cooked jasmine rice

0.5 cup Cabbage kimchi

1 tbsp Tamari

0.5 tbsp Gochujang

2 stalk Green onions

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat a large skillet or wok over medium-high heat.
2
Add the diced pork belly and cook until the fat renders and the edges are golden brown and crispy.
3
Push the pork to one side and crack the eggs into the skillet, scrambling them until just set.
4
Stir in the minced garlic, ginger, and the white parts of the green onions, sautéing for 30 seconds until fragrant.
5
Add the chopped kimchi and gochujang, stirring to combine with the pork and eggs.
6
Fold in the chilled rice and tamari, pressing down with a spatula to break up clumps and allow the rice to toast slightly.
7
Drizzle with toasted sesame oil and season with sea salt and black pepper.
8
Garnish with the remaining green onion tops before serving.