Kimchi Fried Rice with Pork Belly (Gluten-Free)

Ingredients

• 4 cups Cooked Rice (Day-Old, short-grain)
• 1 cup Kimchi (Gluten-Free)
• 8 oz Pork Belly
• 2 tablespoons Gluten-Free Soy Sauce (Tamari)
• 1 tablespoon Gochujang (Korean Chili Paste, Gluten-Free)
• 2 tablespoons Sesame Oil
• 1/2 medium Onion
• 2 cloves Garlic
• 4 large Egg
• 2 stalks Green Onions
• 1 tablespoon Sesame Seeds

Instructions

1. 1Cut the pork belly into small pieces. Cook pork belly in a pan until crispy
2. 2In a bowl, mix the kimchi with gluten-free soy sauce and gochujang.
3. 3In a large skillet or wok, heat sesame oil over medium-high heat. Add the chopped onion and minced garlic and stir-fry until fragrant.
4. 4Add the kimchi mixture to the skillet and stir-fry for 2-3 minutes.
5. 5Add the cooked rice to the skillet and stir-fry until well combined and heated through.
6. 6Fry eggs sunny-side up in a separate pan.
7. 7Serve the kimchi fried rice topped with crispy pork belly, a fried egg, chopped green onions, and sesame seeds.

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