Kimchi Fried Rice
Ingredients
- 1 cup (about 200 grams) pork belly, chopped
- 3 garlic cloves, minced
- 2 green onions, chopped (white and green parts separated)
- 1 cup kimchi, chopped
- 2 1/2 cups day-old Calrose rice
- 1/3 cup kimchi juice
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
- Fried egg (optional), for topping
- Sesame seeds, for garnish
- Seaweed, for garnish
Instructions
- In a large skillet or wok over medium-high heat, cook the chopped pork belly until browned and crisp, about 5 minutes. Remove and set aside, leaving the rendered fat in the pan.
- Add minced garlic and the white parts of the green onion to the pan. Sauté for 1 minute or until fragrant.
- Stir in the chopped kimchi and cook for 2–3 minutes until softened.
- Add the day-old Calrose rice to the pan, breaking up any clumps. Stir-fry for 3–4 minutes.
- Pour in the kimchi juice, gochujang, and sesame oil. Mix well until the rice is evenly coated and warmed through. Add the cooked pork belly back to the pan.
- Remove from heat and top with a fried egg. Garnish with sesame seeds, crushed seaweed, and the green parts of the chopped green onion.
