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!
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Spicy Pork and Kimchi Fried Rice (Serves 2)
Adapted from tofoodwithlove.com
120g (4 oz) thinly sliced pork, or beef, or chicken (I used pork belly), cut into bite-sized pieces
1 1/2 tbsp 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 tbsp soy sauce (or to taste)
1/2 tbsp sugar (or to taste)
1 tbsp sesame oil
Pinch of salt and black pepper, to taste
2 tbsp 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!