Today I’m going to be making, Kimchi fried rice.
It is another quick and easy summer lunch menu.
Kimchi is the most selling Tsukemono or pickles in Japan if you believe it or not. I keep Kimchi in my fridge almost all the time.
The kimchi selling in Japanese grocery store is not so spicy compare to the authentic Korean one, so if you would like to make it spicy, add Kochu-Jan or chili pepper flakes.
Korean cuisine influenced us so much and we love it as well as the rest of the world.
Kimchi Fried Rice
- frying pan
- cast iron skillet (optional)
- 100 g sliced pork belly
- 2 stalks scallion
- 2 eggs
- ¼ cup Kimchi (well-fermented)
- 2 cups cooked rice
- 1 tsp chicken bouillon powder
- 1 tsp soy sauce
- 1 tsp seseme oil
- Chop scallion into small pieces. Cut the pork belly into bite size. Chop the Kimchi into small bite size. Set aside.
- Beat one egg in my a bowl. Save the one for garnishing.Re-heat the cooked rice to warm to touch.
- Heat your wok or frying pan on high. Add in vegetable oil and swirl around the surface. Pour in the egg and give it a quick stir. Make soft scramble egg and take out.
- Wipe off and clean the pan. Add in the pork belly, cook until separate and no longer pink. You can use spam, sausages or bacon, any protein you like.
- Add the rice and cook until each grains separate and a bit dryer. Season with Chicken bouillon powder.
- Add chopped Kimchi and continues tossing until evenly distributed. By tossing, mixing is done faster.
- Put your scrambled egg back in, and toss to combine. Add in a teaspoon of soy sauce from the side. Toss quickly to give it a nice smokey flavor. Add chopped scallion and toss again.
- Transfer a serving dish, and you can enjoy as it is. Or finish it in the skillet. Heat your skillet on medium, add in the sesame oil. Transfer your fried rice. Topped with scallion, nori, toasted sesame seeds and sunny side up of runny yolk.