NUTRITION

SERVINGS

INGREDIENTS

7 oz pork loin

1 large egg

1 cup cauliflower rice

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

1 cup fresh spinach

1 medium green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  Slice the pork loin into very thin, bite-sized strips and season with sea salt and black pepper.

• 3

  In a small bowl, whisk together the gochujang, coconut aminos, rice vinegar, minced garlic, and grated ginger.

• 4

  Heat the sesame oil in a large skillet over medium-high heat and sear the pork strips until browned and crispy on the edges.

• 5

  Add the cauliflower rice to the skillet, stirring for 3 minutes until tender but not mushy.

• 6

  Toss in the spinach and the gochujang sauce, stirring constantly until the sauce thickens and coats everything beautifully.

• 7

  Peel the egg and slice it in half.

• 8

  Transfer the pork and rice mixture to a bowl, top with the egg halves, sliced green onions, and sesame seeds.