NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

0.5 cup cooked brown rice

0.5 cup kimchi

1 large egg

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

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 while keeping it lean.

• 2

  Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the pork cubes to the skillet, season with sea salt and black pepper, and sear until golden brown and cooked through.

• 4

  Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 5

  Add the chopped kimchi to the pan and sauté for 2 minutes, allowing the juices to reduce and the kimchi to slightly caramelize.

• 6

  Add the cooked brown rice and tamari to the skillet, breaking up any clumps and pressing the rice down with a spatula to crisp the bottom for 3 minutes.

• 7

  Drizzle the toasted sesame oil over the rice and stir in half of the sliced green onions.

• 8

  In a separate small non-stick pan, fry the egg to your preference, ideally sunny-side up to keep the yolk runny.

• 9

  Divide the fried rice into a bowl and top with the fried egg and the remaining sliced green onions.