Quick & Easy Pork Belly Kimchi Fried Rice
Pork Belly Kimchi Fried Rice. Savoury, spicy fried rice with that scrumptious kimchi flavour with pork belly. Ready in 30 minutes with simple ingredients!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups cooked short grain rice (day-old rice (If you're using fresh rice, see Notes below))
- 1 cup pork belly
- 3/4 cup kimchi (chopped )
- 1/2 cup onion (diced)
- 1 clove garlic (minced)
- 3 tbsp kimchi juice (from the kimchi jar or package)
- 2 tsp gochujang
- 1/2 tbsp regular soy sauce
- 1 tsp sesame oil
- 1 green onion (finely chopped)
- 1 tsp sesame seeds (optional garnish)
- 1 fried egg (optional)
- 1/4 cup Korean seaweed flakes (optional garnish)
Instructions
- 1
Break up the cold rice with a rice paddle or wooden spatula. Set aside.
- 2
Slice pork belly into 1/2-inch wide pieces. Set aside.
- 3
In a large pan or wok on medium-high heat without oil, add chopped pork belly. Spread it apart and cook your pork belly so that the edges are browned and the fat renders off, about 5-8 minutes.
- 4
Next toss in onion, garlic, and kimchi. Stir-fry until the juices release from the kimchi into the pan, about 2-3 minutes.
- 5
Add cooked rice, regular soy sauce, kimchi juice, gochujang, and sesame oil. Toss everything together until rice granules are red in color. Do not over cook the rice or it'll become mushy.
- 6
Lastly garnish with green onions and sesame seeds. Remove off heat and serve with Korean seaweed flakes and a fried egg on top. Enjoy!