home-cooking favorite · uses up kimchi
Pork Belly Fried Rice
Ingredients
Sauce
Steps
Cut the pork belly into 1cm pieces and sear until crispy in an oiled pan over medium-high heat.
~5 min
Why: Frying the rice in the rendered pork belly fat makes the flavor much deeper.
Add the minced garlic and chopped kimchi and stir-fry together for 2 minutes.
~2 min
Add the rice, soy sauce, and chili flakes and stir-fry over high heat for 3-4 minutes until evenly mixed.
~4 min
Watch out: Skip using day-old cold rice and it turns mushy and clumps together — use rice that's been refrigerated overnight.
Add the sliced green onion and sesame oil, stir-fry once more, and season with salt and pepper.
~2 min
Plate and top with the fried egg and seaweed flakes to finish.
~2 min
Tips
- —
Use well-fermented, tangy kimchi for a deeper fried rice flavor.
- —
Frying the rice right in the pork belly fat instead of draining it adds savoriness.
- —
Top with a soft fried egg and mix it in for extra richness.
Storage
Refrigerate up to 2 days; reheating in a pan (rather than the microwave) restores the flavor better.