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Tangy & Spicy Kimchi Fried Rice

A delicious and nutritious fried rice dish packed with flavor, protein, and probiotics from well-fermented kimchi, perfect for meal prepping or a quick dinner solution.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup well-fermented kimchi, chopped The star of the dish, providing tanginess and probiotics.
  • 2 pieces scallions, chopped Adds a fresh onion flavor.
  • 1 small carrot, finely diced Contributes sweetness and color.
  • 2 large eggs Adds protein and richness.
  • 2 strips pork belly Provides savory flavor; can be replaced with lighter proteins.
  • 1 small onion, diced Offers a savory base.
  • 2 cups cooked sushi rice, day-old Crucial for the perfect texture.
  • 1 tablespoon sesame oil Adds a nutty flavor.
  • 1 tablespoon gochujang (Korean chili paste) Brings heat and depth; low in calories.
  • salt and pepper, to taste Enhances overall flavor.
  • 1 tablespoon butter Adds creaminess and flavor.
  • sesame seeds, for garnish Provides crunch and nutrition.
  • crushed seaweed, for garnish Adds umami flavor.

Method
 

Cooking Steps
  1. In a skillet over medium heat, cook the pork belly until it’s crispy and golden brown.
  2. Once cooked, remove the pork belly from the skillet. Chop it into bite-sized pieces and set aside.
  3. In the same skillet, add the diced onion and sauté until translucent (about 2-3 minutes).
  4. Add the diced carrot and cook for another 2-3 minutes until softened.
  5. Stir in the chopped scallions and cook for 1 minute.
  6. Add the chopped kimchi and cook for 3-4 minutes until heated and slightly caramelized.
  7. Return the chopped pork belly to the skillet and mix well.
  8. Add the day-old sushi rice, sesame oil, and gochujang, and stir to combine.
  9. Season the dish with salt and pepper to taste.
  10. Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and scramble until cooked.
  11. Mix the scrambled eggs into the rice mixture thoroughly.
  12. Add the tablespoon of butter and stir until melted and incorporated.
  13. Transfer the kimchi fried rice to serving plates.
  14. Garnish with sesame seeds and crushed seaweed before serving.

Notes

Consider using turkey bacon or chicken instead of pork belly for a healthier version. Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reduce or skip gochujang for a diabetic-friendly option.