Name: Kimchi fried rice with pork belly
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 27 g pork belly, diced; 4 oz pork tenderloin, diced into 1/2-inch pieces; 1/4 cup jasmine rice; 1/4 cup water; 3 oz kimchi, chopped; 1 large egg; 1 tsp gochujang; 3/4 tsp low sodium soy sauce; 1/2 tsp sesame oil; 1 clove garlic, minced; 1 green onion, sliced; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 25 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Spread the cooked rice onto a plate and let it cool for 10 minutes to dry out.
Heat a 12-inch skillet over medium-high heat. Add the pork belly and cook until the fat renders and the bits are crisp, about 4 minutes. Add the pork tenderloin to the rendered fat and cook until browned and cooked through, about 5 minutes. Done when pork is no longer pink, 145°F.
Add the garlic and kimchi to the skillet and cook for 2 minutes. Stir in the cooled rice, gochujang, and soy sauce. Press the rice into the pan and let it cook undisturbed for 2 minutes to crisp the bottom. Stir in the sesame oil and remove from heat.
Transfer the rice to a plate. Wipe the skillet, coat with cooking spray, and return to medium heat. Crack the egg into the pan and cook until the white is set but the yolk is still runny, about 3 minutes.
Top the fried rice with the egg and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes