The BEST Kimchi Fried Rice! The Most ADDICTIVE Rice You’ll Ever Eat! 🔥😋
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A quick, 10‑minute Korean comfort dish inspired by Chef Chris Cho’s mom’s recipe. Crispy pork belly, well‑fermented kimchi, fluffy rice, and a sunny‑side‑up egg come together in one pan for restaurant‑level flavor at home.
Ingredients
Instructions
Roughly chop the kimchi and cut the pork belly into bite‑size pieces.
Heat the skillet over high heat, add a splash of oil if needed, crack the two eggs in, scramble quickly, then transfer to a bowl and set aside.
Add the pork belly pieces to the hot, dry skillet. Cook, flipping, until about 60‑70% done and the fat has rendered.
Add the chopped kimchi to the rendered pork fat. Stir‑fry for 2 minutes until fragrant and the kimchi softens.
Add the cooked rice, sesame oil, oyster sauce, soy sauce, and optional gochujang. Break up any clumps and stir‑fry, letting the sauces caramelize for about 3 minutes.
Return the scrambled eggs to the pan, mixing gently so the egg ribbons coat the rice.
Stir in butter (if using), sprinkle sesame seeds, cheese, sliced scallions, and nori strips. Optionally, top with a perfectly cooked sunny‑side‑up egg.
Nutrition
- Calories
- 620 calories
- Protein Content
- 20g
- Carbohydrate Content
- 70g
- Fat Content
- 25g
- Fiber Content
- 3g
- Serving Size
- 2 servings