Kimchi Fried Rice with Pork Belly and Egg

Instructions

1. 1Place a large skillet or wok on the stove. Add the 2 tablespoons of Neutral Oil to the skillet. Heat the oil over medium-high heat (approximately 190.6-204.4°C or 190-205°C) until it shimmers slightly.
2. 2Carefully add the about 225 g of sliced Pork Belly to the hot oil. Cook for 5 to 7 minutes, turning occasionally, until the pork belly pieces are golden brown and crispy. Use tongs or a slotted spoon to remove the crispy pork belly from the skillet and set it aside on a plate, leaving the rendered fat in the skillet.
3. 3Reduce the heat to medium (approximately 162.8-176.7°C or 160-175°C). Add the 1 tablespoon of Sesame Oil and the 2 cloves of minced Garlic to the skillet with the rendered pork fat. Sauté for 30 seconds, stirring constantly, until the garlic becomes fragrant.
4. 4Add the 1 cup of chopped Kimchi and the 1 tablespoon of Gochujang to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the kimchi softens slightly and the mixture is well combined.
5. 5Add the 4 cups of day-old Cooked Rice and the 2 tablespoons of Tamari to the skillet. Use a spatula to mix everything thoroughly, breaking up any clumps of rice, and spread the rice evenly across the bottom of the skillet. Continue to cook for 5 to 7 minutes over medium heat, stirring occasionally, until the rice is heated through and some grains begin to crisp and turn slightly golden brown.
6. 6While the rice is cooking, heat a separate small non-stick pan over medium heat (approximately 162.8-176.7°C or 160-175°C). Crack the 4 large Eggs into the pan and fry them to your preferred doneness, such as with a runny yolk or fully set.
7. 7Divide the hot kimchi fried rice evenly among four serving bowls. Top each portion with some of the crispy about 225 g Pork Belly, one of the fried 4 large Eggs, and a sprinkle of the 2 stalks of sliced Green Onions. Serve immediately.

Substitutions

Related Guides