NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean pork loin

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, and grated fresh ginger until smooth.

• 2

  Season the sliced pork loin with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the pork to the skillet and sear until browned and fully cooked, approximately 4-5 minutes.

• 5

  Add the minced garlic and chopped kimchi to the pan, sautéing for 2 minutes until the kimchi is slightly softened and fragrant.

• 6

  Stir in the cooked brown rice, breaking up any clumps, and cook for another 2 minutes until the rice begins to crisp.

• 7

  Pour the gochujang sauce over the mixture and toss continuously to ensure every grain of rice is coated.

• 8

  Push the rice to one side of the pan and crack the egg into the empty space, scrambling it until just set before folding it into the rice.

• 9

  Remove from heat and garnish with thinly sliced green onions before serving.