NUTRITION

SERVINGS

INGREDIENTS

0.5 ounce Pork belly

6 ounce Extra lean ground pork

0.25 cup Cooked brown rice

1 cup Cabbage kimchi

1 large Egg

2 stalk Green onions

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

1 tsp Gochugaru

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely dice the pork belly and chop the kimchi into bite-sized pieces, reserving any kimchi juice.

• 2

  Place the diced pork belly in a large cold skillet or wok, then turn the heat to medium to slowly render the fat until the pork is golden and crispy.

• 3

  Add the extra lean ground pork to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 4

  Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 1 minute until aromatic.

• 5

  Add the chopped kimchi and gochugaru to the pan, stirring for 2-3 minutes to caramelize the kimchi slightly.

• 6

  Incorporate the cooked brown rice, coconut aminos, sea salt, and black pepper, pressing the rice into the pan to ensure even heating and flavor absorption.

• 7

  In a separate small non-stick pan, fry the egg to your preference, ideally leaving the yolk slightly runny.

• 8

  Divide the kimchi fried rice into a bowl, top with the fried egg, and garnish with the remaining green onion tops.