Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pork belly; 0.5 cup Kimchi; 0.5 cup Cooked jasmine rice; 2 large Eggs; 1 tsp Sesame oil; 1 tbsp Tamari; 1 clove Garlic; 1 tsp Fresh ginger; 2 stalks Green onions; 0.5 tsp Gochugaru; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kimchi Fried Rice with Pork Belly

Sizzling pork belly and pungent kimchi stir-fried with jasmine rice to create a smoky, umami-rich dish topped with a perfectly runny egg.

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NUTRITION

Protein

38.7g

Fat

73.1g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork belly

0.5 cup Kimchi

0.5 cup Cooked jasmine rice

2 large Eggs

1 tsp Sesame oil

1 tbsp Tamari

1 clove Garlic

1 tsp Fresh ginger

2 stalks Green onions

0.5 tsp Gochugaru

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat a large skillet or wok over medium-high heat.
2
Add the cubed pork belly and cook until the fat renders and the edges are golden and crispy.
3
Remove the pork belly from the pan and set aside, leaving about one tablespoon of rendered fat in the skillet.
4
In the same pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny, then remove and set aside.
5
Add the minced garlic, grated ginger, and the white parts of the green onions to the pan, sautéing until fragrant.
6
Add the chopped kimchi and gochugaru, cooking for 2 minutes to develop a deep, smoky aroma.
7
Return the pork belly to the pan along with the cooked jasmine rice and tamari, stirring until the rice is toasted and well-combined.
8
Drizzle with toasted sesame oil and serve the rice topped with the fried eggs and remaining green onion tops.