Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup saeujeot kimchi, chopped
- 1/2 cup pork belly, diced
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the pork belly and garlic and stir-fry until the pork is browned and crispy.
3. Add the chopped saeujeot kimchi and stir-fry for 2-3 minutes until it is heated through.
4. Add the cooked rice and stir-fry for 2-3 minutes until it is heated through and coated in the kimchi and pork belly mixture.
5. Add the soy sauce, sesame oil, sugar, and black pepper and stir-fry for another minute.
6. Push the rice mixture to the side of the wok or skillet and add the beaten egg to the other side. Scramble the egg until it is cooked through and then mix it into the rice mixture.
7. Add the chopped scallions and stir-fry for another minute.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 30g
Protein: 15g
Sodium: 700mg
Substitutions for ingredients:
- Pork belly can be substituted with bacon or ham.
- Saeujeot kimchi can be substituted with regular kimchi.
Variations:
- Add diced vegetables such as carrots, bell peppers, or zucchini for added nutrition.
- Use leftover chicken or beef instead of pork belly.
- Add a tablespoon of gochujang (Korean chili paste) for extra spice.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients to ensure a crispy texture.
- Stir-fry quickly and constantly to prevent the rice from sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped cilantro or sesame seeds.
Pairings:
Serve with a side of kimchi or a simple cucumber salad.
Suggested side dishes:
Steamed vegetables or a simple green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too sticky, add a bit more oil to the pan and stir-fry until it is crispy.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Kimchi fried rice is a popular dish in Korean cuisine and is often made with leftover kimchi and rice.
Flavor profiles:
Salty, savory, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean