泡菜炒飯Kimchi Fried Rice

Prep 5 min·Cook 12 min

1. 1You're here
   Step 1.

   Fry the pork in the oil over medium-high heat for 3 minutes until golden.

   120 g Pork belly, luncheon meat or bacon, diced1 tbsp Cooking oil

   3 minStir-fry
2. 2
   Step 2.

   Add the onion and kimchi and fry for 3–4 minutes until the kimchi starts to caramelise at the edges.

   about ½ Onion, diced200 g Sour kimchi, chopped

   4 minStir-fry
3. 3
   Step 3.

   Stir in the gochujang, gochugaru, sugar and kimchi juice.

   1 tsp Gochujang (Korean chilli paste)1 tsp Gochugaru (Korean chilli flakes)1 tsp Sugar3 tbsp Kimchi juice

4. 4
   Step 4.

   Add the rice and butter, breaking up any clumps, and toss for 3 minutes until every grain is red and hot. Season with the soy and sesame oil.

   400 g Cooked rice, day-old1 tbsp Butter1 tsp Light soy sauce1 tsp Sesame oil

   3 minStir-fry
5. 5
   Step 5.

   In a separate pan fry the eggs sunny side up, keeping the yolks runny.

   2 Egg

   Pan-fry
6. 6
   Step 6.

   Pile the rice into bowls and top with the eggs, spring onion, nori and sesame seeds.

   2 Egg1 stalk Spring onion, sliced1 Nori sheet, cut into thin strips1 tsp Toasted sesame seeds400 g Cooked rice, day-old