NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground pork

0.5 oz pork belly

1 large egg

0.25 cup cooked brown rice

0.5 cup kimchi

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 stalk green onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp gochugaru

PREPARATION

• 1

  Finely dice the pork belly and slice the green onion, separating the white and green parts.

• 2

  Heat a large cast-iron skillet over medium-high heat and add the diced pork belly, cooking until the fat renders and the pieces are golden and crispy.

• 3

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

• 4

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

• 5

  Add the chopped kimchi and gochugaru to the pan, stirring frequently for 2 minutes to caramelize the kimchi slightly.

• 6

  Add the cooked brown rice, coconut aminos, sea salt, and black pepper, tossing everything together until the rice is evenly coated and heated through.

• 7

  Push the rice mixture to one side of the pan and drizzle the toasted sesame oil into the empty space.

• 8

  Crack the egg into the oil and fry until the whites are set but the yolk remains runny.

• 9

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