Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2.25 oz raw pork belly; 0.75 cup egg whites; 1 cup cooked cauliflower rice; 0.5 cup jarred kimchi; 1 tbsp gochujang; 1 tbsp tamari; 0.5 tsp sesame oil; 2 cloves raw garlic; 1 tsp raw ginger; 2 whole raw scallions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

522 calories

Protein: 36g; 26% of calories
Carbs: 26g; 19% of calories
Fat: 34g; 55% of calories

Instructions

Prep 10 min · Cook 15 min

Cut the raw pork belly into small, bite-sized cubes and mince the raw garlic, raw ginger, and raw scallions.
Place the pork belly in a large skillet or wok over medium-high heat and cook until the fat renders and the meat becomes golden and crispy.
Remove excess fat from the pan, leaving about one teaspoon, then stir in the raw garlic, raw ginger, and the white parts of the raw scallions.
Add the jarred kimchi and gochujang to the pan, sautéing for two minutes until the mixture is fragrant and slightly caramelized.
Stir in the cooked cauliflower rice and tamari, tossing well to ensure every grain is coated in the spicy sauce.
Push the rice mixture to one side of the pan and pour the egg whites into the empty space, scrambling them until just set.
Fold the silky egg whites into the rice, season with sea salt and black pepper, and drizzle with sesame oil.
Garnish with the green parts of the raw scallions and serve immediately.

Nutrition

Ingredients

Instructions

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