Kimchi Fried Rice
Sour kimchi, cold rice, and a runny egg on top.
- Prep
- 6 min
- Cook
- 14 min
- Total
- 20 min
- Active
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Cuisine
- korean
Servings2
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Render the pork in 1 tbsp oil until crisp, about 5 minutes.
Add the kimchi and cook 3 minutes until it darkens, then stir in the gochujang.
Add the rice, kimchi juice, and soy sauce and press the rice flat, letting it toast between tosses, 4 minutes.
Fry the eggs in the remaining oil until the whites set.
Finish the rice with sesame oil and serve topped with the eggs, scallions, and nori.
Old, sour kimchi is what you want here — fresh kimchi tastes flat.
Food safety Cook pork through, 71°C / 160°F.