Kimchi fried rice

Ingredients

• 700 g day-old cooked white rice
• 350 g Napa cabbage kimchi
• 80 ml kimchi juice
• 250 g smoked pork belly or thick-cut bacon
• 4 pieces eggs
• 1 tbsp gochujang
• 1 tbsp neutral vegetable oil
• 1 tbsp toasted sesame oil
• 2 pieces scallions
• 1 tbsp toasted sesame seeds
• to taste fine salt

Method

1. Break up the cold rice with your fingers or a fork until the grains separate; if it is very firmly packed, spread it out on a tray to aerate during prep.
2. Lightly drain the kimchi, reserving the juice, then roughly chop it; slice the scallions, separating the whites from the greens.
3. Cut the pork belly or bacon into small pieces, then sauté in a large hot skillet with the neutral oil until the fat renders and the edges turn golden and crispy.
4. Add the scallion whites and chopped kimchi; sauté until the kimchi loses its raw aroma, deepens in color, and begins to catch slightly on the bottom of the pan.
5. Stir the gochujang into the hot fat and cook until it becomes fragrant and takes on a deeper red color.
6. Add the broken-up rice and the kimchi juice, then gently press out any clumps with your spatula while tossing, until the grains are uniformly red and the pan looks almost dry.
7. Let the rice sear without stirring too much until some crispy spots form on the bottom, then toss and taste; adjust with a pinch of salt only if the kimchi lacks punch.
8. Turn off the heat, drizzle with toasted sesame oil, and mix quickly to keep its aroma intact.
9. While the rice rests, fry the eggs until the whites are set and the edges are slightly crispy, keeping the yolks runny if possible.
10. Serve the rice piping hot, top each portion with a fried egg, and finish with the scallion greens and toasted sesame seeds.

Nutrition

Per serving

Energy

527.3 kcal

Protein

24.05 g

Carbohydrate

53.66 g

Fat

23.28 g

Fibre

2.23 g

Calcium

55.06 mg

Iron

0.76 mg

Magnesium

30.98 mg