The Best Kimchi Fried Rice! The Most Addictive Rice You’ll Ever Eat

Ingredients

• 1.5 cup Kimchi (well‑fermented, roughly chopped)
• 1 cup Pork Belly (cut into bite‑size pieces; excess fat renders in pan)
• 2 large Eggs (scrambled separately, then mixed in)
• 1 cup Cooked Rice (preferably day‑old, but fresh works if broken up well)
• 1 tbsp Sesame Oil (adds nutty aroma)
• 0.5 tbsp Oyster Sauce (adds umami depth)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 0.5 tbsp Gochujang (Korean Chili Paste) (optional for extra heat)
• 1 tbsp Sesame Seeds (toasted, for garnish)
• 1 tbsp Butter (optional, adds richness)
• 2 stalks Scallion (thinly sliced, for garnish)
• 0.5 cup Cheddar Cheese (shredded, optional topping)
• 1 sheet Nori (Seaweed Sheet) (cut into strips for garnish)

Instructions

1. Prep Kimchi and Pork Belly

   Roughly chop the kimchi and cut the pork belly into bite‑size pieces.

   Time: PT2M

2. Scramble Eggs

   Heat the skillet over high heat, add a splash of oil if needed, crack the two eggs in, scramble quickly, then transfer to a bowl and set aside.

   Time: PT2M

   Temperature: high heat

3. Render Pork Belly

   Add the pork belly pieces to the hot, dry skillet. Cook, flipping, until about 60‑70% done and the fat has rendered.

   Time: PT3M

   Temperature: high heat

4. Sauté Kimchi

   Add the chopped kimchi to the rendered pork fat. Stir‑fry for 2 minutes until fragrant and the kimchi softens.

   Time: PT2M

   Temperature: high heat

5. Add Rice and Seasonings

   Add the cooked rice, sesame oil, oyster sauce, soy sauce, and optional gochujang. Break up any clumps and stir‑fry, letting the sauces caramelize for about 3 minutes.

   Time: PT3M

   Temperature: high heat

6. Combine Eggs

   Return the scrambled eggs to the pan, mixing gently so the egg ribbons coat the rice.

   Time: PT1M

   Temperature: high heat

7. Finish & Garnish

   Stir in butter (if using), sprinkle sesame seeds, cheese, sliced scallions, and nori strips. Optionally, top with a perfectly cooked sunny‑side‑up egg.

   Time: PT2M

   Temperature: high heat

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Kimchi: Sauerkraut (for flavor only, not authentic)
• Instead of Pork Belly: Bacon, Pancetta
• Instead of Eggs: Tofu scramble (vegan)
• Instead of Cooked Rice: Cauliflower rice (low‑carb)
• Instead of Sesame Oil: Peanut oil
• Instead of Oyster Sauce: Soy sauce + a splash of fish sauce
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Gochujang (Korean Chili Paste): Sriracha, Korean red pepper flakes + sugar
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Butter: Margarine
• Instead of Scallion: Green onion
• Instead of Cheddar Cheese: Mozzarella, Vegan cheese
• Instead of Nori (Seaweed Sheet): None

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Spatula or Wooden Spoon
• Measuring Spoons
• Mixing Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Render pork belly fat before adding kimchi.
• Use well‑fermented kimchi for authentic tang.
• Break up rice thoroughly to avoid clumps.
• Allow sauces to caramelize for depth of flavor.
• Cook eggs separately to keep them fluffy.

Chef Tips from the Video

• High heat is essential; it creates the characteristic smoky “wok‑hei” flavor.
• Finish with a knob of butter for extra richness, a Korean restaurant trick.
• If you like extra crunch, add a handful of toasted pine nuts with the sesame seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet to restore crispness.

Freezer: Not recommended; texture of rice and kimchi changes.

Room temperature: Serve immediately; do not leave out longer than 2 hours.

Make-Ahead Tips

• Pre‑cut kimchi and pork belly and store in the fridge for up to 24 hours.
• Use day‑old rice or spread freshly cooked rice on a tray to cool quickly.
• Measure sauces in advance and keep them in a small bowl.

Frequently Asked Questions