Kimchi Fried Rice

Ingredients

• 350 g cooked, cold rice
• 2 tbsp gochujang
• 120 g pork belly or bacon, diced
• 200 g kimchi, roughly chopped
• 2 eggs
• 3 spring onions, sliced
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp oil
• 2 tsp sesame seeds

Method

1. Render the pork

   Fry the diced pork in a little oil until the fat runs and the edges crisp.

   6 min

2. Fry the kimchi

   Add the kimchi and gochujang and fry for three minutes. Frying rather than just warming the kimchi mellows its raw sourness into something deeper.

   3 min

3. Add the rice

   Add the cold rice and press it into the pan, tossing occasionally, until heated through and lightly toasted.

   5 min

4. Season

   Stir through the soy sauce and sesame oil, and add a splash of the kimchi juice if you have it.

5. Top with egg

   Fry the eggs until the whites are set and the yolks still runny, and slide one on top of each bowl with the spring onions and sesame seeds.