Pork and Kimchi Fried Rice
Pork and Kimchi Fried Rice
Utilizing Leftover Pork! Delicious Kimchi Fried Rice Recipe
Do you have small bits of leftover pork in your fridge? Don’t throw them away! When stir-fried with finely chopped ripe kimchi, they transform into a hearty and delicious meal. Here’s a simple and tasty pork and kimchi fried rice recipe you can easily make at home, even with basic ingredients.
Ingredients- 200g Pork (ground or finely chopped)
- 230g Well-fermented Napa Cabbage Kimchi
- 420g Cold Cooked Rice or Instant Rice (approx. 2 bowls)
- 1 Green Onion
- 0.5 Tbsp Sugar
- 3 Tbsp Cooking Oil
- 3 Tbsp Perilla Oil (Deulgireum)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 1 green onion. Finely chop both the white and green parts. Chopping the onion finely will release a much better aroma when making green onion oil.
Step 2
The key to delicious kimchi fried rice is the kimchi! Finely chop the well-fermented napa cabbage kimchi with scissors or a knife into bite-sized pieces. If your kimchi is too sour, you can add a little sugar to adjust the acidity.
Step 3
Prepare 200g of pork. You can use ground pork, or finely chop fattier cuts like pork belly or pork neck for extra richness and flavor.
Step 4
Now, get your frying pan ready. Heat the pan over medium-high heat and add the pork first. Cooking the pork initially helps to seal in its juices, keeping it moist and tender.
Step 5
Once the pork is browned, use chopsticks or a spatula to chop any large pieces into smaller, bite-sized bits. If the pieces are a good size, transfer them to a plate temporarily. This step prevents the pork from becoming tough when cooked further.
Step 6
Add 3 tablespoons of cooking oil to the same pan used for the pork. Oil is essential for kimchi fried rice! It helps to soften the kimchi and coat the rice grains, resulting in a richer flavor.
Step 7
Add the finely chopped green onion to the pan and stir-fry over medium heat until fragrant, creating green onion oil. The sweet aroma of the green onion will whet your appetite.
Step 8
When the green onion is softened and fragrant, push it to one side of the pan to create space. Then, add the chopped kimchi and stir-fry.
Step 9
Add 0.5 tablespoon of sugar to balance the sourness of the kimchi. Stir-frying the kimchi with sugar enhances its savory flavor and balances the overall taste.
Step 10
Maintain medium-high heat and stir the kimchi constantly to prevent burning. Stir-fry for about 10 minutes until the kimchi is softened and its moisture has reduced. This prolonged stir-frying deepens the kimchi’s flavor.
Step 11
Once the kimchi is well-fried, add the pre-cooked pork back into the pan. Stir-fry together for another 3 minutes to allow the pork and kimchi flavors to meld.
Step 12
It’s time to add the rice. Reduce the heat to medium-low, then add the cold cooked rice or instant rice to the pan. If using instant rice, microwaving it briefly until warm will make it easier to stir-fry.
Step 13
Stir-fry over medium-low heat until the rice, kimchi, and pork are well combined and there are no clumps. It’s important to coat each grain of rice. Using two spatulas can be helpful when stir-frying rice. Use the edges of the spatulas to break up any clumps of rice as you mix. Repeat the process: flip the rice, use the spatula edges to break up clumps and mix, then flip again, and break up clumps. Once all ingredients are evenly mixed, increase the heat to medium and stir-fry for about 5 more minutes to give the rice a nice sheen.
Step 14
When the rice is fully cooked and looks appetizing, turn off the heat. Finally, drizzle in 3 tablespoons of perilla oil. The nutty aroma of perilla oil will further enhance the flavor of your kimchi fried rice.
Step 15
Transfer the finished pork and kimchi fried rice to a serving dish and sprinkle with toasted sesame seeds. Your hearty and delicious pork and kimchi fried rice, made from leftover pork, is complete! It’s a simple yet foolproof recipe, so be sure to try it!
