NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

1 tbsp Tamari

0.5 tsp Sesame oil

2 cloves Garlic

1 tsp Fresh ginger

2 medium Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a large cast-iron skillet or wok over medium-high heat and sear the pork belly until the fat has rendered and the edges are golden and crispy.

• 3

  Mince the garlic, grate the ginger, and slice the scallions, separating the white bottoms from the green tops.

• 4

  Add the garlic, ginger, and scallion whites to the skillet with the pork, sautéing for 1 minute until highly fragrant.

• 5

  Stir in the chopped kimchi and cook for 2-3 minutes, allowing the juices to caramelize and the kimchi to soften slightly.

• 6

  Add the cooked jasmine rice and tamari to the pan, pressing the rice down to ensure it makes contact with the hot surface to develop a slight crust.

• 7

  Drizzle the sesame oil over the rice and toss everything together until well combined and heated through.

• 8

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

• 9

  Plate the kimchi fried rice, top with the fried egg, and garnish with the reserved green scallion tops.