NUTRITION

SERVINGS

INGREDIENTS

0.75 oz pork belly

4 oz pork loin

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

1 tsp gochujang

1 tsp tamari

1 tsp toasted sesame oil

2 cloves garlic

2 stalks scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely dice the pork belly and the pork loin into small, uniform pieces.

• 2

  Heat a large non-stick skillet or wok over medium-high heat. Add the pork belly and cook until the fat renders and the edges become golden and crispy.

• 3

  Add the diced pork loin to the pan with the pork belly. Season with sea salt and black pepper, and sauté until cooked through, about 4-5 minutes.

• 4

  Stir in the minced garlic and the white parts of the sliced scallions, cooking for 1 minute until fragrant.

• 5

  Add the chopped kimchi and gochujang to the pan, stirring to coat the meat and release the juices from the kimchi.

• 6

  Fold in the cooked brown rice and tamari. Press the rice into the pan and let it sit for 2 minutes to develop a slight crust, then toss and repeat.

• 7

  In a separate small non-stick pan, heat the toasted sesame oil over medium heat and fry the egg until the whites are set but the yolk remains runny.

• 8

  Plate the kimchi fried rice and top with the fried egg. Garnish with the remaining green parts of the scallions before serving.