Paleo Kimchi Fried Rice with Pork Belly

Instructions

1. 1Place the about 225 g of pork belly in a cold 25.4 cm skillet. Turn the heat to medium-high (204.4°C / 200°C) and cook for 10-15 minutes, turning occasionally, until the pork belly is golden brown and crispy. Remove the pork belly from the skillet and place it on a plate lined with paper towels to drain. Once cool enough to handle, cut the pork belly into 1.27 cm pieces.
2. 2Return the skillet to medium-high heat (204.4°C / 200°C). Add the 2 cloves of minced garlic and 1 teaspoon of grated ginger to the rendered pork fat in the skillet. Cook, stirring constantly, for about 30 seconds until fragrant, being careful not to burn them.
3. 3Add the 1 cup of kimchi to the skillet. Cook, stirring occasionally, for 2 minutes until the kimchi is slightly softened and heated through.
4. 4Add the 4 cups of cauliflower rice and 2 tablespoons of coconut aminos to the skillet. Stir everything together well and cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and heated through.
5. 5Stir the chopped about 225 g pork belly and the 2 stalks of sliced green onions into the skillet with the cauliflower rice mixture. Cook for 1 minute more, just to combine the flavors and heat the pork belly and green onions.
6. 6While the fried rice is finishing, heat 1 tablespoon of sesame oil in a separate non-stick skillet over medium heat (176.7°C / 175°C). Crack the 4 eggs into the skillet and cook sunny-side up for 3-4 minutes, or until the whites are set and the yolks are still runny.
7. 7Divide the kimchi fried rice among 4 bowls. Top each bowl with one of the fried eggs.

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