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 pungent kimchi tossed with nutty brown rice, finished with silky fried eggs and a drizzle of toasted sesame oil.

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NUTRITION

845kcal
Protein
35.5g
Fat
66g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork belly

2 large Eggs

0.25 cup Cooked brown rice

0.5 cup Kimchi

2 stalks Scallions

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Tamari

1 tbsp Gochujang

0.5 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Slice the pork belly into small bite-sized pieces and finely chop the kimchi.

  • 2

    Heat a large skillet or wok over medium-high heat and add the pork belly, cooking until the fat renders and the meat becomes golden and crispy.

  • 3

    Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the skillet, sautéing for 1 minute until fragrant.

  • 4

    Stir in the chopped kimchi and gochujang, cooking for 2-3 minutes to allow the flavors to meld and the kimchi to soften slightly.

  • 5

    Add the cooked brown rice and tamari to the pan, using a spatula to break up any clumps and tossing everything together until the rice is well-coated and heated through.

  • 6

    Push the rice mixture to one side of the pan and crack the eggs into the empty space, frying them until the whites are set but the yolks remain runny.

  • 7

    Divide the fried rice into bowls, top each with a fried egg, and garnish with the sliced scallion greens, sea salt, black pepper, and a drizzle of sesame oil.

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 pungent kimchi tossed with nutty brown rice, finished with silky fried eggs and a drizzle of toasted sesame oil.

NUTRITION

845kcal
Protein
35.5g
Fat
66g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork belly

2 large Eggs

0.25 cup Cooked brown rice

0.5 cup Kimchi

2 stalks Scallions

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Tamari

1 tbsp Gochujang

0.5 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Slice the pork belly into small bite-sized pieces and finely chop the kimchi.

  • 2

    Heat a large skillet or wok over medium-high heat and add the pork belly, cooking until the fat renders and the meat becomes golden and crispy.

  • 3

    Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the skillet, sautéing for 1 minute until fragrant.

  • 4

    Stir in the chopped kimchi and gochujang, cooking for 2-3 minutes to allow the flavors to meld and the kimchi to soften slightly.

  • 5

    Add the cooked brown rice and tamari to the pan, using a spatula to break up any clumps and tossing everything together until the rice is well-coated and heated through.

  • 6

    Push the rice mixture to one side of the pan and crack the eggs into the empty space, frying them until the whites are set but the yolks remain runny.

  • 7

    Divide the fried rice into bowls, top each with a fried egg, and garnish with the sliced scallion greens, sea salt, black pepper, and a drizzle of sesame oil.