Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork belly; 0.25 cup Cooked jasmine rice; 0.5 cup Kimchi; 1 large Egg; 1 tsp Toasted sesame oil; 1 clove Garlic; 0.5 tsp Fresh ginger; 2 stalk Green onions; 1 tbsp Tamari; 1 tsp Gochugaru; 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

Crispy pork belly and tangy kimchi stir-fried with aromatics and day-old rice, finished with a luscious sunny-side-up egg for a savory, umami-rich bowl.

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NUTRITION

Protein

39.9g

Fat

87.2g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork belly

0.25 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

2 stalk Green onions

1 tbsp Tamari

1 tsp Gochugaru

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 cubed pork belly and cook until the fat renders and the edges are golden and crispy.
3
Remove excess fat from the pan, leaving about 1 teaspoon of liquid fat.
4
Stir in the garlic, ginger, and the white parts of the green onions, sautéing until fragrant.
5
Add the chopped kimchi and gochugaru, cooking for 2 minutes to caramelize the sugars.
6
Fold in the cooked rice and tamari, breaking up any clumps and tossing until well coated and heated through.
7
Push the rice to the side or use a separate small pan to fry the egg to your desired doneness.
8
Season the rice with sea salt and black pepper.
9
Serve the rice topped with the fried egg, drizzled with sesame oil, and garnished with the remaining green onions.