On the Fly KimChi & Kurobuta Pork Belly Fried Rice

This comes with the disclaimer that this recipe was put together on the fly as a result of a random Korean food craving…so the measurements are going to be “just eyeball it” units. Also, the beauty of fried rice is, you can do anything you want with it. You can add this, omit that, whatever. Your taste may not be like my taste, and that is OK!

If you aren’t lucky enough to have a Korean market near you, try your best to get your hands on some kimchi (at least 2 cups worth). I would say try to make your own, but let’s be real if you don’t have a place where you can just pick some up, it isn’t likely there is a place you can get the ingredients for it.

KimChi Fried Rice

Ingredients

  • 2 cups of white rice
    • Preferably day old rice. If you don’t have day old rice, cook fresh rice but spread it out on a baking sheet so it can cool/dry.
  • ~1/2 pound of kurobuta pork belly
  • ~1 1/2 cups of kimchi; drained (squeeze out the liquid!) and chopped
  • 2 cloves of garlic minced
  • 1/2 a medium onion diced (more/less)
  • 2 stalks of green onion chopped (or more if you want)
  • Egg
  • Salt/Pepper
  • Vegetable oil
  • Sesame oil (garnish)

What to do

  1. Cook the rice if you don’t have the rice ready yet. Spread it out on a baking sheet so it can cool and dry.
  2. Cut your pork belly into 1/2 inch pieces.
  3. In a wok or large pan, add ~1Tbl of vegetable oil to the pan. Add pork belly to the hot pan and cook until you reach the texture you like…we like it on the crispier side
  4. Add onion and cook until soft or brown however you like it. Add garlic.
  5. Add more oil (~1/4 cup…that sounds like a lot…so maybe less, you need enough to the rice doesn’t stick to the pan) Add rice and keep the rice and everything moving!
  6. Add drained and chopped kimchi. Add more or less, it’s up to you. I wanted more flavor so I also added some of the liquid once everything was incorporated.
    1. You don’t want too much moisture or else it turns into a blob.
  7. Add some green onions if you want them in your fried rice. Season with salt/pepper.
  8. Set rice aside/place in a bowl/plate.
  9. Heat up a separate pan and heat up some oil. Fry up your egg!
  10. Plate the rice, put the egg on top, drizzle some sesame oil on top, salt/pepper, green onion to garnish.
  11. ENJOY!!!

KimChi Fried Rice 2

3 thoughts on “On the Fly KimChi & Kurobuta Pork Belly Fried Rice

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