Kimchi Fried Rice w/ Pork Belly and Fried Egg

I love me some kimchi, and I especially love it mixed in with rice and a fatty protein (like pork belly or bacon)! This Korean-inspired dish is spicy, tasty, rich and very satisfying! Add a fried egg on top and you get an added delicate gooeyness to mix into your rice.

Below is a simple version I created using fairly minimal ingredients. Feel free to add or substitute in shiitake mushrooms, tofu, or other vegetables as desired!

Kimchi Fried Rice w/ Pork Belly and Fried Egg

Prep Time: 10 min

Cook Time: 30 min

Servings: 3

Ingredients:

• 2 cups rice

• ~6 strips of pork belly or bacon

• 1/4 onion (diced)

• 3 garlic cloves (minced)

• 1 cup kimchi (chopped), with liquid

• 1 tbsp gochujang (Korean chili paste)

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 1/4 tsp sugar

• 2 tbsp olive oil

• 3 eggs

• Salt, to taste

• Scallions (finely sliced) (for garnish)

• Furikake seasoning and/or sesame seeds (for garnish)

Directions:

• Rinse rice with water, drain, and cook according to the directions on packaging. Set aside.

• In a small to medium bowl, mix together kimchi, gochujang, soy sauce, sesame oil, and sugar. Set aside.

• Heat up olive oil in a large nonstick pan over medium high heat. Add pork belly or bacon. Cook each side for about 3-4 minutes (depending on thickness, or until brown and crisp).

• Transfer pork belly or bacon to a plate with towel to soak up excess oil. Cut into smaller pieces. Set aside.

• In the same large pan, keep most of the pork fat in the pan. On medium high heat, add onions and garlic. Sauté until fragrant.

• Lower heat to medium low. Add in about half of the cooked rice. Then add kimchi mixture. Add remaining rice and evenly mix together all ingredients. Turn off stove and transfer to serving plates.

• In a separate large pan, heat up olive oil on medium high heat. Carefully crack in each egg (separately, without them touching). Fry until edges are crisp and yolk texture is to your liking. Add over serving of fried rice.

• Garnish each plate with pinch of salt, scallions, furikake seasoning, and/or sesame seeds. Enjoy!