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Kimchi Fried Rice
Kimchi fried rice is a quick stir-fried dish using leftover rice, kimchi, and pork, seasoned with soy sauce and sesame oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cooked Rice (preferably day-old) | 5 | Cup |
| Kimchi (chopped) | 2 | Cup |
| Pork Belly (sliced into bite-sized pieces) | 500 | Grams |
| Onion (medium-sized, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Green Onion (chopped) | 3 | Stalk |
| Soy Sauce (low sodium preferred) | 3 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Egg (fried sunny side up for topping) | 5 | Count |
| Sesame Seeds (toasted) | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced pork belly and cook until browned and crispy.
- Add chopped onion and minced garlic to the skillet, sauté until onions are translucent.
- Stir in chopped kimchi and cook for 2-3 minutes.
- Add cooked rice to the skillet, breaking up any clumps with a spatula.
- Pour in soy sauce and sesame oil, stirring to combine all ingredients evenly.
- Cook for another 5 minutes, stirring occasionally, until rice is heated through.
- Top with chopped green onions and toasted sesame seeds before serving.
- Serve each portion with a fried egg on top.
Kitchen equipment
Large SkilletSpatulaToaster or Pan For Toasting Sesame Seeds