Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 oz pork belly; 4.5 oz lean ground pork; 0.5 cup cooked jasmine rice; 1 cup kimchi; 1 large egg; 0.5 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp gochujang; 2 cloves garlic; 1 tsp ginger; 2 stalks green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

507 calories

Protein: 40g; 31% of calories
Carbs: 43g; 34% of calories
Fat: 20g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Heat a large cast-iron skillet or wok over medium-high heat until it begins to shimmer.
Add the diced pork belly to the hot pan, searing for 3 minutes until the fat renders and the edges become crispy and golden.
Add the lean ground pork to the pan, seasoning with sea salt and black pepper; break the meat into small crumbles as it browns for 4 minutes.
Stir in the minced garlic, grated ginger, and chopped kimchi, sautéing for 2 minutes to allow the aromatics to release their fragrance and the kimchi to caramelize.
Incorporate the cooked jasmine rice, gochujang, and tamari, pressing the rice into the pan for 3 minutes to create a slightly crispy texture.
Create a well in the center of the rice, add the toasted sesame oil, and crack the egg into it, frying for 2 minutes until the whites are set.
Garnish the dish with sliced green onions and serve immediately while the pork belly is still crunchy.

Nutrition

Ingredients

Instructions

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