NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Pork loin

0.75 oz Pork belly

0.5 cup Kimchi

1 cup Cauliflower rice

0.25 cup Cooked brown rice

2 large Eggs

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add the diced pork belly, cooking until the fat renders and the edges turn crispy.

• 2

  Add the diced pork loin to the pan and sauté until the meat is browned and fully cooked through.

• 3

  Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the mixture becomes fragrant.

• 4

  Add the chopped kimchi and continue to cook for 2 minutes, allowing the juices to caramelize slightly.

• 5

  Fold in the cauliflower rice and cooked brown rice, stirring frequently for 4 minutes until the cauliflower is tender and the rice is heated through.

• 6

  Drizzle with coconut aminos and toasted sesame oil, then season with sea salt and black pepper, tossing to combine.

• 7

  In a separate non-stick skillet, fry the eggs until the whites are set but the yolks remain runny.

• 8

  Portion the fried rice into bowls, top each with a fried egg, and garnish with the freshly sliced green onions.