Kimchi Fried Rice with Crispy Pork Belly
Author: sprinkles and sauce
Recipe type: Dinner
Cuisine: Korean
Serves: 4-6
- 1 tablespoon of sesame oil
- 3 cups chopped thinly sliced pork belly
- 3 eggs
- 3 cups of steamed jasmine rice
- 2 cups of kimchi and juices, chopped
- 2 tablespoons of the gochujang or hot pepper paste, optional
- sesame seeds
- green onions
- nori
- Add oil to a large frying pan over high heat.
- Once the oil is hot, add the chopped thinly sliced pork belly.
- Fry up the pork belly until crispy and set aside.
- Add the eggs into the pan and quickly stir the eggs to break it apart.
- Add the cooked jasmine rice to the pan with the eggs and stir.
- Add the kimchi and gochujang and stir to combine.
- Finally add the crispy pork belly and stir to combine,
- Garnish with sesame seeds, green onion and nori.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/kimchi-fried-rice-crispy-pork-belly/
3.2.1275