Keto Kimchi Fried Cauliflower Rice with Pork Belly

Ingredients

• 4 cups Cauliflower rice
• 8 oz Pork belly
• 1 cup Kimchi (ensure nut-free)
• 2 tablespoons Soy sauce (tamari for gluten-free)
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 2 stalks Green onions
• 1 teaspoon Gochujang (Korean chili paste)
• 4 large Eggs

Instructions

1. 1Cut the 8 oz of pork belly into 1/2-inch (1.25 cm) cubes. Heat a 12-inch (30 cm) skillet over medium-high heat (375-400°F / 190-205°C). Add the pork belly cubes to the dry skillet and cook for 10-15 minutes, stirring occasionally, until deeply golden brown and crispy; the internal temperature should reach 145°F (63°C). Using a slotted spoon, transfer the crispy pork belly to a plate lined with paper towels to drain excess fat, then set aside.
2. 2While the pork belly cooks, mince the 2 cloves of garlic and slice the 2 stalks of green onions, separating the white and green parts. Reduce the heat in the same skillet to medium (300-325°F / 150-160°C). Add the 1 tablespoon of sesame oil, the minced 2 cloves of garlic, and the white parts of the 2 stalks of green onions to the skillet, and sauté for 1 minute until fragrant.
3. 3Add the 1 cup of kimchi and the 4 cups of cauliflower rice to the skillet. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender-crisp and heated through.
4. 4Stir in the 2 tablespoons of tamari (or gluten-free soy sauce) and the 1 teaspoon of gochujang. Continue to cook for another 1-2 minutes, stirring to ensure the sauce is well distributed and absorbed.
5. 5Wipe the skillet clean with a paper towel, or use a separate non-stick skillet, and heat it over medium heat (300-325°F / 150-160°C). Crack the 4 large eggs directly into the skillet, spacing them apart, and fry for 2-3 minutes until the whites are set and the yolks are still runny, or to your preferred doneness. Divide the kimchi fried cauliflower rice among 4 serving plates, top each with a fried egg and a portion of the crispy 8 oz of pork belly, and garnish with the green parts of the 2 stalks of green onions before serving immediately.

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