Romi's Delicious Korean Kimchi Fried Rice
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 2 eggs (optional)
- 1⁄4 lb pork loin
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3 -4 tablespoons corn oil
- 1 1⁄2 cups packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
- 3 cups cooked rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
- 1 slab fish cake, defrosted and cut into 2 inch strips (optional)
directions
- Heat wok/stir-fry pan.
- Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
- Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
- Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
- Stir in rice and mix well.
- Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
- Season with salt and red pepper to taste.
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Reviews
-
OK, I'm not Korean and have never made this before, so take this for what it's worth, but I would say the red pepper listed in step 7 is an essential ingredient. When you squeeze the kimchi, a lot of the red pepper in it washes away with the liquid, so the resulting dish is not all that spicy, and I assume anyone thinking of making this recipe likes things spicy. I didn't use the pork but added the soy sauce and sugar directly to the rice. I used brown rice.
RECIPE SUBMITTED BY
My favorite cuisines are Japanese, Korean and Chinese. I do not eat chicken, pork or beef, just pretty much seafood, tofu and vegetables.