Keto Kimchi Fried Cauliflower Rice with Pork Belly

Ingredients

• 4 cups Cauliflower rice
• 1 cup Kimchi
• 8 oz Pork belly
• 2 tbsp Soy sauce (gluten-free tamari)
• 1 tbsp Sesame oil
• 2 stalks Green onions
• 4 large Egg
• 1 tsp Gochujang (Korean chili paste)

Instructions

1. 1Cut the 8 oz of pork belly into 1/2-inch cubes. Place the cubes in a cold 10-inch skillet. Turn the heat to medium-high (400°F / 200°C) and cook for 10-15 minutes, stirring occasionally, until the pork belly is golden brown and crispy. Remove the crispy pork belly from the skillet with a slotted spoon and set aside on a plate lined with paper towels to drain.
2. 2While the pork belly is cooking, prepare the other ingredients. Finely chop the 2 stalks of green onions, separating the white parts from the green tops. Measure out the 1 cup of kimchi, the 2 tbsp of soy sauce (gluten-free tamari), 1 tbsp of sesame oil, and 1 tsp of gochujang (Korean chili paste).
3. 3Pour off all but 1 tbsp of the rendered pork fat from the skillet. Add the 1 cup of kimchi to the skillet over medium-high heat (400°F / 200°C). Stir-fry the kimchi for 3-5 minutes until it becomes fragrant and slightly softened.
4. 4Add the 4 cups of cauliflower rice and the 2 tbsp of soy sauce (gluten-free tamari) to the skillet with the kimchi. Stir everything together and cook for 5-7 minutes, stirring frequently, until the cauliflower rice is heated through and tender.
5. 5Stir in the 1 tsp of gochujang (Korean chili paste) and the white parts of the 2 stalks of green onions. Cook for another 1-2 minutes, stirring constantly, until the gochujang is well combined and the mixture is evenly colored.
6. 6While the cauliflower rice mixture is finishing, fry the 4 large eggs. Heat the 1 tbsp of sesame oil in a separate non-stick skillet over medium heat (350°F / 175°C). Crack the 4 large eggs into the skillet and cook for 2-3 minutes, or until the whites are set and the yolks are still runny.
7. 7Divide the cauliflower rice mixture among 4 bowls. Top each bowl with a portion of the crispy pork belly and one fried egg. Garnish with the green tops of the 2 stalks of green onions.

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