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Kimchi and Pork Belly Fried Rice

Kimchi and Pork Belly Fried Rice

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.

Kimchi and Pork Belly Fried Rice

See Also

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!

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Kimchi and Pork Belly Fried Rice


  • Author: Ai Ping

Description

In less than ten minutes, create a bowl of spicy kimchi and pork belly fried rice topped with a glorious egg.


Ingredients

Units Scale
  • 2 tbs oil
  • 1 small yellow onion (diced)
  • 3 garlic cloves (finely chopped)
  • 69 oz skinless pork belly (1 1/4 – 1 1/2 cups, cut into 1/4″ x 1/4″)
  • 11 1/2 cups tightly packed chopped kimchi
  • 1 tbs kimchi juice
  • 1 tsp light soy sauce
  • 3 cups cooked rice (short grain Korean or Japanese rice or 1 cup uncooked)
  • 12 tbs gochujang (Korean red chili paste)
  • Pinch of sugar
  • Salt (to taste)
  • 1 tsp sesame oil
  • 2 large eggs (sunny side up)

Garnish

  • 2 green onions (sliced)
  • Nori Flakes (Roasted Seaweed)
  • White sesame seeds
  • Red pepper flakes (optional)

Instructions

  1. Over medium high heat, heat the oil in a wok or a large pan. Once almost smoking, add the onions and fry until translucent. Add the garlic and fry until they soften.
  2. Push the onions and garlic aside and sear the pork on all sides. Once the pork is almost cooked, add the kimchi, kimchi juice and soy sauce. Stir to combine. The pork will start to absorb the flavor.
  3. Once the pork is cooked through, add the rice, chili paste and sugar. Fry to combine. Taste and add salt according to your preference. Swirl in the sesame oil and give it one last stir. Garnish and serve with delicious runny yolk sunny side Eggland’s Best eggs.

Notes

How much pork you add will be dependent on how much meat you like in your fried rice.

  • Category: Main
  • Cuisine: Asian-inspired
View Comment (1)
  • nom nom nom. Your meals look very inspiring and this bowl of kimchi and pork belly fried rice with egg looks like a real treat!

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