So we cooked too much rice, and I had a box of rice sitting in the fridge. I wondered what to do with it, and since I had some sliced pork belly sitting in the fridge as well, I decided to cook kimchi fried rice.
Kimchi fried rice is amazingly easy to cook.
I started by marinating the pork with gochujang, soy sauce, sesame oil and black pepper.
This was set aside.
I prefer to use Korean sesame oil when I cook Korean food because the smell of the sesame oil is potent!! But if you do not have Korean sesame oil, an ordinary sesame oil will do as well.
I finely diced an onion, and chopped the kimchi.
In a hot wok, I added some vegetable oil and stir-fried the onion for a minute, until the onion had softened a little.
I added minced garlic and continued to stir-fry for another 30 seconds.
Then the pork was added, and stir-fried until the pork was cooked through.
I added the kimchi, and stirred to mix.
The rice, as well as the soy sauce, sesame oil, sugar, kimchi juice, salt and pepper were added and I stir-fried the rice until everything was mixed through.
I served the rice immediately, with a fried egg, but it was just as good without the egg!
- 120g (4 oz) thinly sliced pork, or beef, or chicken (I used pork belly), cut into bite-sized pieces
- 1 1/2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 1/2 cup kimchee, roughly chopped
- 2 cups overnight cooked rice (calrose or short-grained sushi rice)
- 1 tablespoon soy sauce (or to taste)
- 1/2 tablespoon sugar (or to taste)
- 1 tablespoon sesame oil
- Pinch of salt and black pepper, to taste
- 2 tablespoons kimchi juice
- 1 scallion, chopped
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- Dash of black pepper
- 2 eggs, fried sunny-side up
- Extra chopped scallions for garnish
- Combine pork with marinade, mix well and set aside.
- Remove the overnight rice from the fridge and microwave for 30 seconds or until it reaches room temperature. Cold rice can be hard and grainy.
- Heat up oil in a non stick wok/pan on high heat. Fry garlic and onions until onions are softened. Add the pork and fry until cooked.
- Add kimchee and fry for 1 minute. Then add the rice.
- Break up the rice grains and mix it through in the wok/pan. Drizzle over with soy sauce, add sugar and stir again. Spread the rice out in one layer so that it cooks quickly and evenly. Let it fry for half a minute or so, then use a spatula to flip the rice over occasionally. Stir through the chopped scallions, salt and pepper to taste.
- Add sesame oil and kimchi juice and toss through the rice for half a minute until glossy. When the rice is ready (I like it to be a little moist), dish out into serving bowls. Garnish with chopped scallions and top with fried egg. Enjoy hot!