In less than ten minutes, create a bowl of spicy kimchi and pork belly fried rice topped with a glorious egg.
The spicy kimchi and tender pork belly add an exciting twist to the classic fried rice, and the runny yolk of the sunny side up egg adds richness and creaminess to the dish.
Start by heating oil in a wok or a large pan over medium high heat. Add diced onions and cook until translucent, then add finely chopped garlic and cook until softened. Next, add pork belly to the pan and sear until almost cooked through. Add kimchi, kimchi juice, and light soy sauce, allowing the pork to absorb the flavors. Finally, add cooked rice, gochujang (Korean red chili paste), a pinch of sugar, and salt to taste. Fry until everything is well combined, swirl in sesame oil, and serve with sunny side up eggs.
Feel free to customize this recipe to your liking by adding more or less chili paste to adjust the spiciness level, or by using other proteins such as tofu, beef, shrimp, or tuna. You can also use Jasmine rice instead of short grain Korean or Japanese rice.
Garnish with sliced green onions, nori flakes, white sesame seeds, and red pepper flakes for an extra pop of flavor and color. Enjoy your delicious and nutritious kimchi and pork belly fried rice, a perfect balance of heat, richness, and comfort in every bite!Print
Ai Ping is from Malaysia but also calls Taiwan and the U.S. her home. Though armed with an IT and business background, she still prefers cooking, photography & blogging. Her website, Curious Nut says it all with its motto 'exploring life through the lens'. She loves to eat and cook, eat and play, eat and explore and share the love with everyone.