Kimchi Thinly Sliced Pork Belly Fried Rice with Flying Fish Roe and Chicken Breast

Name: Kimchi Thinly Sliced Pork Belly Fried Rice with Flying Fish Roe and Chicken Breast
Yield: 900 g
Ingredients: water (bottled) 228 ml; onion 60 g; flying fish roe gold 30 g; brown rice 260 g; napa cabbage kimchi 150 g; thinly sliced pork belly 172 g

1,026 kcal

#high protein #low calorie #diet #low carb

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Ingredients

Main ingredients

water (bottled) 228 ml
onion 60 g
flying fish roe gold 30 g
brown rice 260 g
napa cabbage kimchi 150 g
thinly sliced pork belly 172 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 110.87 g 43%

Protein 38.24 g 15%

Fat 47.86 g 42%

Serving size 900g

Cooking steps

1

Cut kimchi and thinly sliced pork belly into bite-sized pieces.
2

Finely chop the chicken breast and set aside.
3

Heat oil in a pan and stir-fry the pork belly.
4

Add kimchi and stir-fry together.
5

Add rice and mix well while stir-frying.
6

Add the chopped chicken breast and stir-fry.
7

Season to taste and finish cooking.
8

Serve the fried rice on a plate and top with flying fish roe.

Kimchi Thinly Sliced Pork Belly Fried Rice with Flying Fish Roe and Chicken Breast

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