Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup pork belly, diced
- 1/2 cup onion, diced
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced pork belly and cook until browned and crispy, about 5-7 minutes.
3. Add the diced onion and minced garlic and cook until softened, about 3-5 minutes.
4. Add the chopped kimchi and cook for an additional 2-3 minutes.
5. Add the cooked white rice to the skillet and stir to combine with the pork belly and kimchi.
6. In a small bowl, whisk together the soy sauce, sesame oil, and sugar.
7. Pour the soy sauce mixture over the rice and stir to evenly coat.
8. Cook the fried rice for an additional 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions before serving.
30 minutes
Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or ham.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- White rice can be substituted with brown rice or quinoa.
Variations:
- Add diced vegetables such as carrots, bell peppers, or mushrooms for added nutrition.
- Use leftover chicken or beef instead of pork belly for a different protein source.
- Add a fried egg on top for a classic Korean twist.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution throughout the fried rice.
- Adjust the amount of soy sauce and sesame oil to taste.
Storage instructions:
- Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a large bowl or on individual plates.
- Garnish with additional scallions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Korean-style fried chicken
- Spicy tofu soup
- Korean-style beef bulgogi
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed broccoli or bok choy
- Miso soup
Troubleshooting advice:
- If the fried rice is too dry, add a splash of water or chicken broth to moisten.
- If the fried rice is too wet, cook for an additional 2-3 minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
- Injo Kogi-Style Fried Rice is a popular Korean dish that originated from the Injo Kogi, a type of Korean marinated pork belly.
Flavor profiles:
- Savory, slightly spicy, and tangy from the kimchi.
Serving suggestions:
- Serve the fried rice as a main dish or as a side dish to a larger Korean-style meal.
Related Categories
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Region: Korean