Description
Spicy kimchi and pork belly fried rice, ready before you know it. Topped with a perfectly runny egg.
Ingredients
Units
Scale
- 2 tablespoons oil
- 1 small yellow onion, diced
- 3 garlic cloves, finely chopped
- 6-9 oz skinless pork belly, cut into 1/4-inch cubes (1 1/4-1 1/2 cups)
- 1-1 1/2 cups tightly packed chopped kimchi
- 1 tablespoon kimchi juice
- 1 teaspoon light soy sauce
- 3 cups cooked rice (short grain Korean or Japanese rice, or 1 cup uncooked)
- 1-2 tablespoons gochujang (Korean red chili paste)
- Pinch of sugar
- Salt to taste
- 1 teaspoon sesame oil
- 2 large eggs (for sunny-side-up)
- 2 green onions, sliced
- Nori flakes (roasted seaweed)
- White sesame seeds
- Red pepper flakes (optional)
Instructions
- Heat the oil in a wok or large pan over medium-high heat until almost smoking. Add the diced onions and fry until translucent. Add the garlic and cook until softened.
- Push the onions and garlic to the side of the pan. Add the pork belly and sear on all sides until almost cooked through.
- Add the kimchi, kimchi juice, and soy sauce to the pan. Stir everything together so the pork absorbs the kimchi flavor. Cook until the pork is fully cooked through.
- Add the cooked rice, gochujang, and a pinch of sugar. Fry, stirring constantly, until everything is well combined and the rice is heated through. Taste and add salt as needed.
- Drizzle the sesame oil over the rice and give it one last stir.
- In a separate pan, fry the eggs sunny-side-up with runny yolks.
- Divide the fried rice between two bowls. Top each with a fried egg. Garnish with sliced green onions, nori flakes, sesame seeds, and red pepper flakes if using.
Notes
- Use day-old rice for the best texture. Freshly cooked rice is too moist and will turn mushy. If you only have fresh rice, spread it on a baking sheet and let it cool and dry out for 30 minutes before using.
- Short grain Korean or Japanese rice is traditional, but jasmine rice works in a pinch.
- Adjust the amount of pork based on preference. More pork makes it heartier, less makes it lighter.
- Kimchi varies in spice level and saltiness. Taste the fried rice before adding salt, as the kimchi and soy sauce may provide enough.
- Gochujang also varies in heat. Start with 1 tablespoon and add more if you want it spicier.
- The kimchi juice is important. It adds tanginess and helps distribute the kimchi flavor throughout the rice.
- High heat is essential. The rice should sizzle when it hits the pan and develop some crispy bits.
- Sesame oil goes in at the very end. It burns easily and loses its nutty aroma if cooked too long.
- The runny egg yolk is key. It acts as a sauce when you break it and mix it into the rice.
- Customize with other proteins like tofu, beef, shrimp, or canned tuna.
- Leftovers reheat well in a hot pan with a splash of water to loosen the rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 generous serving
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 150