NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0.5 cup Cooked brown rice

0.75 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochujang

1 stalk Green onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a large cast-iron skillet or wok over medium-high heat and add the toasted sesame oil.

• 3

  Add the diced pork to the skillet, season with sea salt and black pepper, and sear until golden brown and crispy on the edges.

• 4

  Stir in the minced garlic and chopped kimchi, sautéing for 2-3 minutes until the kimchi is softened and fragrant.

• 5

  Add the chilled brown rice to the pan, using a spatula to break up any clumps, and fry for 4 minutes until the rice is heated through and slightly toasted.

• 6

  In a small bowl, whisk together the tamari and gochujang, then pour the mixture over the rice and toss thoroughly to coat.

• 7

  Push the rice to the outer edges of the skillet to create a well in the center; crack the egg into the well and fry until the white is set but the yolk remains runny.

• 8

  Garnish the dish with thinly sliced green onions and serve the rice with the egg placed right on top.