NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork belly

0.5 cup Kimchi

0.25 cup Cooked brown rice

1 cup Cauliflower rice

1 large Egg

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

2 stalks Green onion

1 tsp Black sesame seeds

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat.

• 2

  Add the sliced pork belly and cook until the fat renders and the edges become golden and crispy.

• 3

  Remove excess fat from the pan, leaving about one tablespoon, then stir in the minced garlic and grated ginger until fragrant.

• 4

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

• 5

  Incorporate the cooked brown rice and cauliflower rice, breaking up any clumps and stirring to coat in the kimchi juices.

• 6

  Whisk together the gochujang and coconut aminos, then pour over the rice mixture, tossing everything until evenly red and heated through.

• 7

  Push the rice to one side of the pan and crack the egg into the empty space, frying until the white is set but the yolk remains runny.

• 8

  Drizzle with toasted sesame oil and garnish with sliced green onions and black sesame seeds before serving.