NUTRITION

SERVINGS

INGREDIENTS

0.5 oz Pork belly

4 oz Pork loin

0.25 cup Cooked brown rice

0.5 cup Kimchi

1 cup Cauliflower rice

1 large Egg

1 tbsp Tamari

1 tsp Toasted sesame oil

1 stalk Green onion

0.5 tsp Garlic powder

0.25 tsp Ginger powder

1 tsp Gochugaru

PREPARATION

• 1

  Place the diced pork belly in a cold skillet and turn to medium heat, rendering the fat until the pieces are golden and crispy.

• 2

  Add the diced pork loin to the skillet and sauté until cooked through and slightly browned.

• 3

  Stir in the chopped kimchi, garlic powder, ginger powder, and gochugaru, cooking for 2 minutes until the kimchi is fragrant.

• 4

  Add the cauliflower rice and cooked brown rice to the pan, breaking up any clumps and stirring to incorporate the kimchi juices.

• 5

  Pour in the tamari and toasted sesame oil, tossing everything together for 3-4 minutes until the rice is heated through and slightly toasted.

• 6

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

• 7

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