Kimchi Fried Rice with Pork Belly

Name: Kimchi Fried Rice with Pork Belly
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; ½ cup roughly chopped pork belly; 1 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; 1 teaspoon toasted sesame seeds

Shin Kim Website

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Kimchi is a no waste food product that works great as an ingredient to use whenever you’re ready to move the food in your fridge. Use that last bit you have left by stirring it into a fast kimchi fried rice. Using pork belly gives this version of fried rice a richness that is unmistakable! Also the addition of crumbled nori seaweed sheets not only imparts incredible flavor, but it adds a light and fun crunch into every bite!

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Directions

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.

For more fried rice recipes, you might enjoy:

Chicken Fried Rice

Vegetable Fried Rice

Mushroom and Edamame Fried Rice

Nutrition Facts

Per Serving: 498 calories; 24g fat; 52.2g carbohydrates; 19g protein; 210mg cholesterol; 548mg sodium.

Full nutrition

Amount Per Serving
Calories 498		Calories from Fat 215
% Daily Value*
Total Fat 24g		37%
	Saturated Fat 5g	26%
	Trans Fat 0.2g
	Polyunsaturated Fat 8.9g
	Monounsaturated Fat 8.2g
Cholesterol 210mg		70%
Sodium 548mg		23%
Total Carbohydrate 52.2g		17%
	Dietary Fiber 6g	23%
	Sugars 2.4g
Protein 19g

Vitamin A 31%		Vitamin C 6%
Calcium 8%		Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Asian Quick And Easy Ready In 30 Dinner Weeknight Kimchi Pork Rice Work Lunch Eggs Korean Dairy-free

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

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.

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!

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.

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.

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.