Kimchi Fried Rice
This easy Kimchi Fried Rice recipe is a delicious meal on its own, especially topped with a fried egg. It also makes for a tasty side dish alongside some Korean Beef Bulgogi.
marinated pork belly
- 1 tbsp gochujang (Korean Chili Paste)
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tsp ginger minced
- 1 garlic clove
- 8 oz dried pork belly
Kimchi Fried Rice
- 1½ tbsp Vegetable oil, divided
- 1 tbsp sesame oil
- 2 eggs lightly beaten
- 1½ cups kimchi chopped
- 3 tbsp soy sauce low sodium
- 3 green onions thinly sliced and divided
- 2½ cups steamed rice
- 2 tsp toasted sesame seeds
- 1 tbsp vegetable oil
- 1 large egg
Place all pork marinade ingredients into a mixing bowl and whisk together. Add pork and mix together. Set aside and allow pork to marinate for 30 minutes.
Pour 1 tablespoon vegetable oil into a wok or large skillet over high heat. Add pork and saute for 4 to 5 minutes or until browned and just cooked through. Remove from skillet and set aside.
Pour remaining vegetable oil into skillet followed by beaten eggs. As eggs cook, gently but quickly cook, stir and break apart into large pieces. Remove from heat and add to cooked pork belly.
Pour sesame oil into skillet. Add kimchi and soy sauce and saute until kimchi begins to caramelize, 3 to 4 minutes. Add rice and stir together until rice is well coated. Add pork belly and eggs back to the skillet and toss together until evenly distributed through rice mixture. Continue to cook until rice begins to char around edges, about 4 to 5 minutes, then toss together again.
Stir 2 sliced green onions and sesame seeds and remove from heat.
Top with remaining green onion and serve hot.
Place a nonstick skillet over medium-high heat. Once skillet is hot add oil and swirl to coat.
Crack egg into a small bowl or ramekin and pour into skillet. Fry egg for 4 to 5 minutes or until the white has set with crisp edges and yolk is still runny. Season with salt and pepper and slide over fried rice. Serve.
- The key to delicious kimchi fried rice is the caramelized kimchi and the crispy edged rice.
- To achieve the caramelized kimchi, it's important that the temperature of the stove is on high heat and that the skillet is hot before the kimchi is added.
- To achieve the crispy rice, only stir the rice around every few minutes once it's added to the hot skillet. Allowing the rice to sit undisturbed in the skillet, over the high heat, will allow the bottom of the rice to toast up and create a delightful crisp texture.
Calories: 610kcalCarbohydrates: 31gProtein: 14gFat: 47gSaturated Fat: 20gCholesterol: 164mgSodium: 1074mgPotassium: 263mgFiber: 1gSugar: 1gVitamin A: 268IUVitamin C: 3mgCalcium: 50mgIron: 2mg