KIMCHI PORK BELLY FRIED RICE RECIPES

Name: Kimchi Fried Rice with Pork Belly
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; ½ cup roughly chopped pork belly; 1 onion, diced; 2 cups roughly chopped kimchi with liquid; 2 tablespoons Korean red pepper flakes; 2 teaspoons soy sauce; 4 cups cooked, warm short-grain white or brown rice; 4 eggs; 1 tablespoon toasted sesame oil; 1 sheet toasted, crumbled nori seaweed; 1 teaspoon toasted sesame seeds

KIMCHI FRIED RICE WITH PORK BELLY - MEALTHY.COM

Kimchi Fried Rice with Pork Belly - Mealthy.com image

Kimchi is a no waste food product that works great as an ingredient to use whenever you’re ready to move the food in your fridge. Use that last bit you have left by stirring it into a fast kimchi fried rice. Using pork belly gives this version of fried rice a richness that is unmistakable! Also the addition of crumbled nori seaweed sheets not only imparts incredible flavor, but it adds a light and fun crunch into every bite!

Provided by Shin Kim

Total Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
½ cup roughly chopped pork belly
1 onion, diced
2 cups roughly chopped kimchi with liquid
2 tablespoons Korean red pepper flakes
2 teaspoons soy sauce
4 cups cooked, warm short-grain white or brown rice
4 eggs
1 tablespoon toasted sesame oil
1 sheet toasted, crumbled nori seaweed
1 teaspoon toasted sesame seeds

Steps:

Heat a large skillet over medium heat and drizzle 1 tablespoon of vegetable oil. Reduce heat to medium-low and add pork belly. Cook until pork belly pieces turn golden brown, stirring occasionally. When pork fat has been rendered, remove pork belly and set aside. Leave 2 tablespoons of pork fat in skillet and discard the rest. Add onion and sauté over medium-low heat, stirring occasionally, until onion starts to brown. Add kimchi and sauté until kimchi turns from almost translucent to opaque white in the middle. Drizzle 1 teaspoon of the soy sauce and stir to mix. If using, add red pepper flakes into the skillet for added spicy heat and more vibrant color. Stir to incorporate red pepper flakes. Turn off heat and immediately add rice, sesame oil to skillet. Stir to mix; taste and adjust seasoning with remaining soy sauce if needed. Drizzle remaining 1 tablespoon vegetable oil over medium heat in a separate large skillet. When skillet is hot, add eggs and fry to your preferred doneness. Divide kimchi fried rice into four bowls and top each serving with a fried egg, crumbled nori, and sesame seeds. Serve warm.

PORK & KIMCHI FRIED RICE RECIPE | EATINGWELL

Pork & Kimchi Fried Rice Recipe | EatingWell image

In this healthy fried rice recipe, zucchini, carrots and kimchi are tossed with Korean gochujang for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

Provided by EatingWell Test Kitchen

Categories Healthy Korean Recipes

Number Of Ingredients 11

Ingredients

1 teaspoon peanut or canola oil plus 2 tablespoons, divided
2 large eggs, beaten
3 scallions, thinly sliced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1 cup diced zucchini
1 cup diced carrots
2 cups cold cooked brown rice
1 cup chopped kimchi (see Tips)
3 tablespoons gochujang (see Tips)

Steps:

Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add pork and cook, stirring, for 1 minute. Add zucchini and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
Return the pork, vegetables and eggs to the wok; add kimchi and gochujang sauce and stir until well combined.

Nutrition Facts : Calories 401.4 calories, CarbohydrateContent 37.6 g, CholesterolContent 152.6 mg, FatContent 14.5 g, FiberContent 4.8 g, ProteinContent 29.3 g, SaturatedFatContent 3.3 g, SodiumContent 554.4 mg, SugarContent 6.7 g

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