NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 tsp gochujang

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

1 tsp sesame seeds

PREPARATION

• 1

  Dice the pork loin into small, bite-sized cubes to mimic the texture of traditional pork belly.

• 2

  Heat a non-stick skillet over medium-high heat and sear the pork cubes until golden brown and cooked through.

• 3

  Add the chopped kimchi, garlic powder, and ginger powder to the skillet, sautéing for 3 minutes until the kimchi is fragrant and slightly caramelized.

• 4

  Fold in the cooked brown rice, tamari, and gochujang, stirring constantly until the rice is well-coated and steaming.

• 5

  Push the rice mixture to one side of the pan, add the sesame oil to the empty space, and crack the egg into it.

• 6

  Fry the egg until the whites are set and crispy at the edges but the yolk remains runny.

• 7

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