Kimchi Fried Rice
This ultimate guide will teach you how to make a delicious and satisfying Kimchi Fried Rice. It's quick, easy, and endlessly customizable, you'll be making it again and again!
Servings: 2
Ingredients
Toppings
- 2 strips Pork Belly Chopped
- 1 cup Kimchi Cut up to bite size pieces
- 1 stalk Scallion Chopped
- 1/2 of Whole White Onion Minced
- 1/2 of Whole Carrot Minced
- 2 pcs Eggs Scrambled
- 2 cups Rice
- Vegetable or Canola Oil For sauteing
Seasonings
- 1 tbsp Sesame Oil
- 1 tbsp Gochujang or Red Pepper Paste
- 1 tbsp Sesame Seeds
- 1 tbsp Butter
- Salt and Pepper To taste
Garnish
- Perilla Leaves Chopped
- Nori Crumbled
- Mozzarella Cheese Optional
- 1 pc Runny Sunny Side Up Eggs
Instructions
- Chop the kimchi in a bowl using scissors and chop other ingredients like scallions, onion, and pork belly.
- Scramble the eggs, then set aside.
- Place your pan on high heat and put a bit of oil, then saute the pork belly with the scallions, onion, and carrots. Saute until slightly browned and the fat has rendered.
- Remove some of the fat, but leave some, make a well in the middle, and place the kimchi in it so it can cook in the pork fat.
- Once kimchi juice has been reduced, saute the kimchi and pork together.
- Add the rice, and season on top with sesame oil, gochujang, salt, and pepper.
- Add the eggs and a knob of butter and mix that jawn up.
- Mix, spread throughout the pan flat, and keep it in the heat for a little bit longer so it continues to toast the rice underneath.
- Garnish with nori, perilla leaves, cheese, and/or a perfect sunny-side-up egg, serve, and enjoy!