NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork loin

0.5 oz Pork belly

0.25 cup Cooked jasmine rice

0.5 cup Cauliflower rice

0.5 cup Kimchi

2 large Eggs

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

1 stalk Green onion

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork loin and pork belly into small, bite-sized cubes and season lightly with sea salt and black pepper.

• 2

  Heat a large cast-iron skillet over medium-high heat. Add the pork belly first, sautéing until the fat renders and the edges become crispy.

• 3

  Add the diced pork loin to the skillet with the pork belly. Sear for 3-4 minutes until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 5

  Add the chopped kimchi to the pan and sauté for 2 minutes to caramelize the sugars and intensify the flavor.

• 6

  Stir in the jasmine rice and cauliflower rice, breaking up any clumps. Drizzle with coconut aminos and toasted sesame oil, tossing everything until well combined and heated through.

• 7

  Push the rice mixture to one side of the skillet or use a separate small non-stick pan to fry the eggs sunny-side up until the whites are set but the yolks remain runny.

• 8

  Divide the kimchi fried rice into bowls, top each with a fried egg, and garnish with sliced green onions and black sesame seeds.