YOUR SOLIN GENERATED RECIPE
Crispy Kimchi Fried Rice with Pork Belly
Sautéed pork belly and chilled rice tossed with spicy kimchi and gochujang, creating a savory bowl with a satisfyingly crispy texture.
INGREDIENTS
4 oz Pork belly
0.33 cup Cooked jasmine rice
0.5 cup Kimchi
2 large Eggs
1 tbsp Gochujang
1 tbsp Tamari
0.5 tsp Sesame oil
1 clove Garlic
2 stalks Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat a large skillet over medium-high heat and add the cubed pork belly.
Cook the pork belly until the fat has rendered and the edges are golden and crispy.
Add the minced garlic and white parts of the green onions, sautéing for 1 minute until fragrant.
Stir in the chopped kimchi and gochujang, cooking for 2 minutes to develop the flavors.
Add the chilled rice to the pan, breaking up any clumps and pressing it down to get crispy.
Pour in the tamari and sesame oil, tossing everything together until the rice is well-coated.
Push the rice to one side and crack the eggs into the empty space, scrambling them until just set.
Fold the eggs into the rice mixture and season with sea salt and black pepper.
Serve hot, garnished with the remaining green onion tops.