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Kimchi and Pork Belly Fried Rice

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5 from 3 reviews

  • Author: Ai Ping


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


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)


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


  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.


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

  • Category: Main
  • Cuisine: Asian-inspired
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