About the Recipe
Indulge in the vibrant flavours of Korea with our delicious Kimchi Fried Rice recipe. Featuring tender chunks of pork belly, tangy kimchi, and fragrant seasonings, this dish offers a symphony of tastes and textures. Topped with a perfectly fried egg and fresh coriander, it's a satisfying meal that's both comforting and exciting. Customise with your favourite toppings like sesame seeds or green onions for a personalized twist on this classic Korean favourite.
Ingredients
1 kg Cooked White Rice (which is about 300-350g when uncooked)
20 ml Vegetable Oil
400g - 500g Pork Belly – chopped into 1cm pieces. (or your choice of protein)
300g Master Cook Kimchi – chopped
1 large Onion – finely chopped
2 Garlic Cloves – crushed
200ml Vegetable Stock or Water
3 tsp Master Cook Soy Sauce
1.5 tsp Sesame Oil
4 tbsp Gochujang – or to taste
Toppings
4 fried eggs
Handful of fresh coriander
Other toppings could include sesame seeds, spring onions, or a drizzle of hot sauce.
Made With
Preparation
Step 1
In a large wok or pan, on medium-high heat, add the oil and chopped pork belly. Cook for about 10-15 minutes or until the fat has rendered off and is browned on the edges.
Step 2
Add in the onion, garlic, and half the kimchi. Stir fry for about 2-3 minutes, where the liquid from the kimchi will be released.
Step 3
Add the cooked rice and break up with a wooden spatula or rice paddle. Next to go in is the soy sauce, gochujang, and sesame oil. Mix everything together until the rice is red in colour. Add the vegetable stock or water a ladle at a time if the dish is becoming too dry.
Step 4
Lastly stir through the remaining kimchi and garnish with the fresh coriander and fried eggs and serve.