Kimchi Fried Rice

🛒 Ingredients

• Cooked White Rice (day-old) 150 g · 195 kcal
• Kimchi (chopped) 100 g · 20 kcal
• Pork Belly (diced, cooked) 15 g · 75 kcal
• Onion (chopped) 25 g · 10 kcal
• Garlic (minced) 5 g · 7 kcal
• Gochujang (Korean chili paste) 7 g · 16 kcal
• Soy Sauce 5 g · 3 kcal
• Sesame Oil 2 g · 18 kcal
• Vegetable Oil 5 g · 40 kcal
• Fried Egg 50 g · 90 kcal
• Green Onions (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Gather and prepare all ingredients: chop the kimchi into bite-sized pieces, dice the pork belly, chop the onion, and mince the garlic.
2. Heat vegetable oil in a large non-stick pan or wok over medium-high heat; add diced pork belly and cook until crispy and browned, then set aside.
3. In the same pan, add the chopped onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
4. Add the chopped kimchi to the pan and cook, stirring frequently, for another 3-5 minutes, allowing it to soften and release its flavors.
5. Stir in the gochujang, soy sauce, and a pinch of sugar (if using) into the kimchi mixture, ensuring everything is well combined.
6. Add the day-old cooked white rice and the reserved crispy pork belly to the pan, breaking up any clumps of rice and mixing thoroughly until the rice is evenly coated and heated through.
7. While the rice is heating, quickly fry an egg in a separate pan until the whites are set and the yolk is still runny.
8. Serve the kimchi fried rice hot, topped with the freshly fried egg and a sprinkle of chopped green onions for garnish.