Ingredients:

  • 3 cups cold, day-old cooked white rice
  • 1 cup packed well-fermented/sour kimchi
  • 3 Tbsp reserved kimchi juice
  • 4 oz pork belly (or Spam/tofu), diced
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 Tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp low sodium soy sauce
  • 1 tsp sesame oil (for finishing)
  • 1 Tbsp neutral cooking oil (vegetable or canola)
  • 2 large eggs (for topping)
  • 2 Tbsp sliced scallions (green parts)
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the Ingredients: Finely chop the drained kimchi. Dice the protein. Mince the garlic and dice the onion. Have all seasonings measured out and ready beside the stove—this cooks fast!
  2. Cook the Protein: Heat the neutral oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the diced pork belly and render until crispy, about 3–4 minutes. Remove the crispy bits with a slotted spoon and set aside, leaving the rendered fat in the wok.
  3. Sauté Aromatics: Add the diced onion to the fat and cook until translucent (about 2 minutes). Add the minced garlic and cook for 30 seconds until fragrant—do not let it burn.
  4. Caramelise the Kimchi: Add the chopped kimchi to the wok. Stir-fry vigorously for 2–3 minutes until the kimchi darkens slightly and concentrates its flavour.
  5. Introduce the Heat: Push the kimchi mixture to one side of the wok. Add the Gochujang directly to the empty spot in the hot pan and let it toast for 15 seconds to deepen its flavour. Immediately mix it thoroughly through the kimchi.
  6. Add the Rice: Crumble the cold rice into the wok. Toss everything together continuously, breaking up any clumps. Stir-fry for 3–4 minutes until the rice is piping hot and slightly toasted at the edges.
  7. Season & Finish: Drizzle in the reserved kimchi juice and soy sauce. Toss well. Turn off the heat. Stir in the reserved crispy protein and half of the sliced scallions. Drizzle lightly with half of the sesame oil.
  8. Fry the Eggs: Quickly fry two eggs sunny-side up in a separate small non-stick pan, ensuring the yolks remain runny.
  9. Serve: Divide the Kimchi Fried Rice into bowls. Top each portion with a perfectly fried egg, the remaining scallions, and a sprinkle of toasted sesame seeds. Serve immediately.