Kimchi Fried Rice with Pork Belly

Rated 5.0 based on 5 customer reviews
Kimchi Fried Rice with Pork Belly
Kimchi Fried Rice with Pork Belly
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Ingredients

  • 2 tablespoons vegetable oil
  • ½ cup roughly chopped pork belly
  • 1 medium onion, diced
  • 2 cups roughly chopped kimchi with liquid
  • 2 tablespoons Korean red pepper flakes
  • 2 teaspoons soy sauce
  • 4 cups cooked, warm short-grain white or brown rice
  • 4 eggs
  • 1 tablespoon toasted sesame oil
  • 1 sheet toasted, crumbled nori seaweed for garnish
  • 1 teaspoon toasted sesame seeds for garnish

Directions

  1. Heat a large skillet over medium heat and drizzle 1 tablespoon of vegetable oil. Reduce heat to medium-low and add pork belly. Cook until pork belly pieces turn golden brown, stirring occasionally. When pork fat has been rendered, remove pork belly and set aside. Leave 2 tablespoons of pork fat in skillet and discard the rest.
  2. Add onion and sauté over medium-low heat, stirring occasionally, until onion starts to brown. Add kimchi and sauté until kimchi turns from almost translucent to opaque white in the middle. Drizzle 1 teaspoon of the soy sauce and stir to mix. If using, add red pepper flakes into the skillet for added spicy heat and more vibrant color. Stir to incorporate red pepper flakes.
  3. Turn off heat and immediately add rice, sesame oil to skillet. Stir to mix; taste and adjust seasoning with remaining soy sauce if needed.
  4. Drizzle remaining 1 tablespoon vegetable oil over medium heat in a separate large skillet. When skillet is hot, add eggs and fry to your preferred doneness.
  5. Divide kimchi fried rice into four bowls and top each serving with a fried egg, crumbled nori, and sesame seeds. Serve warm.
Mealthy tip:

Vegetarian? Get vegan kimchi. Use 1/2 cup of scallion, both white and green parts, instead of pork belly. Scallion, especially its white part, has lots of flavor that works great as a base for vegetarian cooking.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jazzy Brewer

Jazzy Brewer says:

Used thick sliced bacon instead of pork belly, and it was so good. Addicting recipe, salty (in a good way), and full of flavor.

Image of Kaylee Adams

Kaylee Adams says:

Tried the recipe sans pork belly and now I'm obsessed. Added diced scallions for garnish. The recipe didn't call for an egg, but I added one anyway because the pictured looked amazing. I love this recipe overall.

Image of Monica Allen

Monica Allen says:

I made this recipe using homemade kimchi, it was amazing with the fried rice. I wasn't able to find "toasted" nori seaweed, so I used regular nori and crumbled it up. Super tasty.

Image of Sam Dalton

Sam Dalton says:

I really loved this recipe, it was very filling. The fried egg on top is a must! There are so many flavors and textures going on in this dish, it's definitely mouthwatering. I basically throw kimchi on everything, so this was certainly no exception. Very good!

Image of Aja A

Aja A says:

I'm really starting to get into kimchi more and this is one of the recipes why. The hit of spicy with the sour is such a great combo. Also everything is better is bacon (pork belly). The fried egg on top rounded it out with a nice creamy yolk coating the rice. I'm kinda in love with this dish.