NUTRITION

SERVINGS

INGREDIENTS

0.25 oz pork belly

5 oz lean ground pork

0.33 cup cooked jasmine rice

0.5 cup cabbage kimchi

1 large egg

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp gochujang

1 clove garlic

0.25 cup green onions

1 cup baby bok choy

0.13 tsp sea salt

0.13 tsp black pepper

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 become golden and crispy.

• 3

  Add the lean ground pork to the skillet, breaking it up with a spatula until browned and fully cooked.

• 4

  Stir in the minced garlic and the white parts of the sliced green onions, sautéing for 1 minute until fragrant.

• 5

  Add the chopped kimchi and gochujang, stirring to incorporate with the meat for about 2 minutes.

• 6

  Add the chilled jasmine rice and chopped baby bok choy to the pan, pressing the rice down to let it crisp slightly in the rendered pork fat.

• 7

  Drizzle with coconut aminos and toasted sesame oil, tossing everything together until the bok choy is tender and the rice is heated through.

• 8

  Season with sea salt and black pepper to taste.

• 9

  In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains silky and runny.

• 10

  Transfer the fried rice to a bowl, top with the fried egg and the remaining green onion tops.