Kimchi Fried Rice with Pork Belly and Egg
A flavorful and hearty Korean breakfast featuring kimchi fried rice topped with crispy pork belly and a perfectly cooked egg. Uses tamari instead of soy sauce to avoid soy allergens.
20m prep + 25m cook4 servingsSafety: 92/100
Contains eggContains sesameSOY-free
550 cal|25g protein|60g carbs|25g fat|5g fiber
Ingredients
- 4 cups Cooked Rice (day-old)
- 1 cup Kimchi (aged, chopped)
- 8 oz Pork Belly (sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Gochujang (Korean chili paste)
- 2 tablespoons Tamari (soy-free)
- 1 tablespoon Sesame Oil
- 2 stalks Green Onions (sliced)
- 4 large Eggs
- 2 tablespoons Neutral Oil (for frying)
Instructions
- 1Heat neutral oil in a large skillet or wok over medium-high heat.
- 2Add pork belly and cook until crispy, about 5-7 minutes. Remove and set aside.
- 3In the same skillet, add sesame oil and garlic. Sauté for 30 seconds until fragrant.
- 4Add kimchi and gochujang. Cook for 2-3 minutes, stirring occasionally.
- 5Add cooked rice and tamari. Mix well, breaking up any clumps of rice.
- 6Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- 7Fry eggs in a separate pan to your desired doneness.
- 8Divide the fried rice among bowls, top with crispy pork belly, a fried egg, and green onions. Serve immediately.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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