Kimchi Fried Rice with Egg (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked rice (day-old)
• 1 1/2 cups Kimchi (well fermented)
• about 225 g Pork belly (optional, can sub tofu)
• 1/2 cup Onion
• 2 cloves Garlic
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Sesame oil
• 4 large Eggs
• 2 tbsp Vegetable oil
• 2 tbsp Green onions (for garnish)
• 1 tsp Sesame seeds (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: cut the about 225 g pork belly (if using) into 1.27 cm cubes. Finely mince the 2 cloves garlic and 1/2 cup onion. Chop the 1 1/2 cups well-fermented kimchi.
2. 2Heat 2 tablespoons vegetable oil in a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C).
3. 3If using pork belly, add the about 225 g pork belly to the hot skillet and cook until it is browned and crispy, about 5-7 minutes. If using tofu instead of pork belly, press out any excess water, crumble it, and cook until lightly browned, about 5-7 minutes.
4. 4Add the minced 2 cloves garlic and 1/2 cup onion to the skillet. Cook, stirring, until they are softened and fragrant, about 2 minutes.
5. 5Add the chopped 1 1/2 cups kimchi to the skillet. Cook, stirring occasionally, for another 2-3 minutes until the kimchi is slightly softened.
6. 6Add the 4 cups cooked rice, 1 tablespoon gochujang, and 1 tablespoon gluten-free soy sauce to the skillet. Stir everything together well, breaking up any clumps of rice. Cook for 5-7 minutes, stirring often, until the rice is heated through and starting to get slightly crispy in places.
7. 7While the rice is cooking, heat a separate non-stick skillet over medium heat (176.7°C / 175°C). Crack the 4 large eggs into the skillet and fry them to your desired doneness, about 2-3 minutes for runny yolks.
8. 8Divide the kimchi fried rice among 4 bowls. Top each serving with one of the fried eggs. Garnish with 2 tablespoons chopped green onions and 1 teaspoon sesame seeds.

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