Spicy kimchi pork belly fried rice with sunny side eggs cooked in under 10 minutes. This post is sponsored by Eggland’s Best. All opinions are my own.
Ok, so remember I talked here about my ‘addiction’ to YouTube videos? Well, it has not been getting any better. I’ve now fallen into love with another South Korean variety show called ‘2 days 1 night’.
It’s about a group of celebrities taking trips all over South Korea while performing missions to earn rewards and avoid punishments. It’s one of the funniest variety shows ever (and I’ve seen plenty).
The celebrities frequently fail their missions which is the cause of me laughing my bottoms off. Failed missions = no elaborate feasts. Losers would be given rice and kimchi. It may look pitiful, but when they put the rice and kimchi on a griddle and end up with delicious kimchi fried rice… oh my heavens.
I WAS HOOKED…. to the show and the kimchi fried rice.
I love kimchi. I always have a jar of it in the refrigerator. No need to mention how delicious and nutritious it is. I also always have eggs in the refrigerator. I love them to death.
With kimchi and eggs always available, a healthy, delicious spicy kimchi fried rice with sunny side eggs is just a 10 minute stir-fry away. Add some oh so good pork belly and I have a happy tummy.
Besides, with spring just around the corner, all that chocolate cake and fried chicken in my tummy has to go (for now). It’s time for some spring cleaning.
The house…. and my tummy. 🙂
1. Rice: For kimchi fried rice, I use freshly cooked sticky short grain rice. Yup. I like it slightly soft and moist for some reason. For other types of fried rice, I’d use Jasmine (long grain) overnight rice. Choose whatever your preference is.
2. Eggs: I use Eggland’s Best eggs. They’re an excellent source of Vitamin D and E and they have more than double the Omega-3 than regular eggs. In terms of the kind of eggs, some people like sunny side eggs with different consistency in the yolk while others may like over easy eggs.
3. You can choose not to add the pork belly (and replace with tofu) for a vegetarian meal, or you could add other meat or seafood of choice. I’ve made beef, shrimp and tuna kimchi fried rice and all taste super delicious.
If you haven’t already, check out my last post Chinese BBQ Pork Spring Rolls. Crispy spring rolls filled with smoky roasted bbq pork belly and vegetables dipped in a sweet & spicy chili sauce.
- 2 tbs oil
- 1 small yellow onion, diced
- 3 garlic cloves, finely chopped
- 6 - 9 oz skinless pork belly (1¼ - 1½ cups), cut into ¼" x ¼"
- 1 - 1½ cups tightly packed chopped kimchi
- 1 tbs kimchi juice
- 1 tsp light soy sauce
- 3 cups cooked rice (short grain Korean or Japanese rice) or 1 cup uncooked
- 1 - 2 tbs gochujang (Korean red chili paste)
- Pinch of sugar
- Salt, to taste
- 1 tsp sesame oil
- 2 large Eggland's Best eggs, sunny side up
- 2 green onions, sliced
- Nori Flakes (Roasted Seaweed)
- White sesame seeds
- Red pepper flakes (optional)
- Over medium high heat, heat the oil in a wok or a large pan. Once almost smoking, add the onions and fry until translucent. Add the garlic and fry until they soften.
- Push the onions and garlic aside and sear the pork on all sides. Once the pork is almost cooked, turn the heat to high. Add the kimchi, kimchi juice and soy sauce. Stir to combine. The pork will start to absorb the flavor.
- Once the pork is cooked through, add the rice, chili paste and sugar. Fry to combine. This fried rice (unlike other fried rice) is meant to be on the moist side. Taste and add salt according to your preference. Swirl in the sesame oil and give it one last stir. Garnish and serve with delicious runny yolk sunny side Eggland's Best eggs.