Kimchee Fried Rice with Pork

I recently learned how to make kimchee fried rice from my husband. It's a great way to make use of aged kimchee and leftover rice. In this recipe, I've also added some asparagus. While it is not part of the traditional Korean recipe, it's fun and handy to add some leftover veggies you find in the fridge.

Making fried rice is all about using up what you have in your fridge. Plus, zero waste is big right now.

Serves 4
Kimchee fried rice with over easy egg served on top
Prep time 5-6 min
Cook time 20 min

4 cups of cooked white rice, day old rice works best
1 pork tenderloin, cut in cubes
2 cups aged kimchee (fermented napa cabbage), cut in strips
1/3 cup kimchee juice
2 tbsp sesame oil
1/2 tbsp soy sauce
1/2 cup sake (optional)
2 tsp mirin
1/2 tsp sugar
Kimchee fried rice with sunnyside egg served on top
1 pack (100 gr) roasted seaweed, cut roughly into 2 inch squares
5-6 stalks of asparagus (optional)
4 eggs, cooked sunny side up or over easy as you prefer (optional)

Aged kimchee (fermented napa cabbage) cut in strips 
Heat 1 tbsp sesame oil in large fry pan, add the pork, mirin, sake, sugar and cook on medium heat for 4-5 min, until meat is cooked. Remove meat from pan and set aside. Leave the heat on medium setting and heat 1 tbsp sesame oil in pan. Add the kimchee and fry for 8 min.  Add the rice and cook for 10 min, pour the kimchee juice and soy sauce in to help soften the rice. Mix in the pork and seaweed stirring for 2 min to combine everything together. Sprinkle some roasted sesame seed.

In a separate pan, fry the egg cooked sunny side up or over easy as you prefer and serve over the fried rice.

Fry the kimchee for about 8 min

Cook the pork over medium heat

Mix in the rice with the kimchee and stir to soften and break out the rice

Mix in the seaweed, pork and asparagus once the rice is softened

Mix all the ingredients together
Fry and egg and place over the rice and serve in individual bowls


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