NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Minced garlic

1 tsp Grated fresh ginger

2 whole Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork belly into bite-sized cubes and season with the sea salt and black pepper.

• 2

  Place the pork belly in a cold skillet over medium heat, allowing the fat to render slowly as the meat crisps to a golden brown.

• 3

  Once the pork is crispy, add the minced garlic and grated ginger to the pan, sautéing for one minute until fragrant.

• 4

  Stir in the chopped kimchi and its juice, cooking for 2-3 minutes until the edges begin to caramelize.

• 5

  Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula, and toss thoroughly to coat the grains in the kimchi liquid.

• 6

  Drizzle in the tamari and toasted sesame oil, stirring constantly for 3 minutes until the rice is heated through and slightly toasted.

• 7

  Fold in the sliced scallions and remove the skillet from the heat.

• 8

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

• 9

  Divide the fried rice into a bowl and top with the fried egg before serving immediately.