Ingredients

• 20 oz day old white rice
• 0.3 oz minced ginger
• 0.3 oz thinly sliced green onion
• 4 oz carrots cut into thin rounds
• 4 oz red onion cut in 1-inch cubes
• 4 oz kimchi
• 2 eggs
• 8 oz pork belly cut into cubes
• 4 tbs Butter
• Salt
• Pepper
• Garlic powder

Sauce

• 1 tbs dark soy sauce
• ¼ tsp siracha
• ½ tsp sesame oil

Steps

1. Brown pork in pan till golden brown. Remove pork and most of the fat.
2. Sweat the ginger and green onion till fragrant in pork fat, then remove.
3. Add red onion, carrots, and kimchi. Add salt, pepper, garlic powder, 2 tbs butter, sauce, and enough water to barely cover vegetables.
4. Let simmer and reduce until carrots are soft, adding more water if needed. Remove vegetables when done cooking.
5. Add some EVOO oil to the pan, scramble the eggs, then remove.
6. Add in white rice that has been lightly coated with sesame oil into the pan to crisp up a bit.
7. Add some dark soy sauce around the edges of the pan and combine.
8. Add in all the ingredients back in, plus an additional 2 tbs butter, and salt to taste.