Kimchi Fried Rice
Kimchi Fried Rice
Ingredients
- 1 splash oil
- 4 strips pork belly
- 2 cups kimchi, from a jar
- 2 eggs
- 2 cups day-old rice
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon gochujang
- 1 teaspoon sesame seeds, for topping
- 4 sheets seaweed paper, for topping
Instructions
- 1
Add a splash of oil to a large pan or wok and heat over medium-high heat.
⏱️ 1 min
- 2
Place the pork belly into the hot pan and cook until browned and crispy, flipping once.
⏱️ 5 min
- 3
Using kitchen shears, chop the cooking pork belly into bite-sized pieces directly in the pan.
⏱️ 2 min
- 4
If there is an excessive amount of pork fat in the pan, carefully dab some out with a paper towel, leaving enough to cook the kimchi.
⏱️ 1 min
- 5
Add all the kimchi into the pan with the cooked pork belly. Use kitchen shears to chop the kimchi into smaller sizes in the pan.
⏱️ 3 min
- 6
Move the cooked pork belly and kimchi mixture to one side of the pan, creating an empty space.
⏱️ 1 min
- 7
Crack the 2 eggs into the empty side of the pan and scramble them until just cooked through.
⏱️ 2 min
- 8
Once the eggs are scrambled, mix them well together with the pork belly and kimchi mixture.
⏱️ 1 min
- 9
Add the day-old rice to the pan, aiming for approximately a 1:1 ratio with the kimchi.
⏱️ 1 min
- 10
Drizzle the sesame oil, oyster sauce, and gochujang over the rice and other ingredients in the pan.
⏱️ 1 min
- 11
Give it a nice stir fry, mixing all the ingredients thoroughly until everything is well combined and heated through.
⏱️ 2 min
- 12
Sprinkle sesame seeds on top of the fried rice before serving.
- 13
Serve the Kimchi Fried Rice hot, topped with seaweed paper.
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Fried Rice
- 1 splash oil
- 4 strips pork belly
- 2 cups kimchi, from a jar
- 2 eggs
- 2 cups day-old rice
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon gochujang
- 1 teaspoon sesame seeds, for topping
- 4 sheets seaweed paper, for topping
Instructions
- 1
Add a splash of oil to a large pan or wok and heat over medium-high heat.
⏱️ 1 min - 2
Place the pork belly into the hot pan and cook until browned and crispy, flipping once.
⏱️ 5 min - 3
Using kitchen shears, chop the cooking pork belly into bite-sized pieces directly in the pan.
⏱️ 2 min - 4
If there is an excessive amount of pork fat in the pan, carefully dab some out with a paper towel, leaving enough to cook the kimchi.
⏱️ 1 min - 5
Add all the kimchi into the pan with the cooked pork belly. Use kitchen shears to chop the kimchi into smaller sizes in the pan.
⏱️ 3 min - 6
Move the cooked pork belly and kimchi mixture to one side of the pan, creating an empty space.
⏱️ 1 min - 7
Crack the 2 eggs into the empty side of the pan and scramble them until just cooked through.
⏱️ 2 min - 8
Once the eggs are scrambled, mix them well together with the pork belly and kimchi mixture.
⏱️ 1 min - 9
Add the day-old rice to the pan, aiming for approximately a 1:1 ratio with the kimchi.
⏱️ 1 min - 10
Drizzle the sesame oil, oyster sauce, and gochujang over the rice and other ingredients in the pan.
⏱️ 1 min - 11
Give it a nice stir fry, mixing all the ingredients thoroughly until everything is well combined and heated through.
⏱️ 2 min - 12
Sprinkle sesame seeds on top of the fried rice before serving.
- 13
Serve the Kimchi Fried Rice hot, topped with seaweed paper.