Cherry & Dennis Recipes
Korean Kimchi Pork Fried Rice with Fried Egg
韓式泡菜豬肉炒飯配煎蛋
Recipe overview
Tangy, gently spicy kimchi is stir-fried with pork, onion and carrot into a family-style Korean fried rice, then topped with a fried egg. Fully cooled chilled rice stays dry and separate more easily; add seasoning gradually because kimchi is already salty.
01
Ingredients
Main Ingredients
- about 4 bowls: fully cool and gently loosen chilled cooked white rice
- 1–2 cm pieces and reserve the kimchi juice Korean kimchi: drain excess liquid, cut into
- 200 g, thinly sliced or cut small pork shoulder or lean pork
- 100 g onion, finely diced; 80 g carrot, finely diced; 3 scallions, white and green parts separated eggs;
- 2 small sheets roasted seaweed, cut into strips, optional tbsp white sesame;
Pork marinade
- 1 tsp light soy sauce (for pork)
- as listed tsp sugar (balances salt)
- 1 pinch white pepper
Kimchi fried-rice sauce
- 3 tbsp reserved kimchi juice (drained from this recipe's kimchi)
- 1 tbsp gochujang
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil (add last)
Cooking oil
- 2 tsp for eggs tbsp for fried rice
02
Tools
- Wok or large skillet, nonstick skillet, wok spatula, knife, chopping board, large bowl, small bowl, measuring spoons and four bowls or plates.
- Wok or large skillet, nonstick skillet, wok spatula, knife, chopping board, large bowl, small bowl, measuring spoons and four bowls or plates.
- spatula
- knife
- cutting board
- mixing bowl
- small bowl
- measuring spoons
- bowl
- serving plate
03
Steps
Step 1
Step 1
Put chilled rice in a large bowl and gently loosen clumps with a clean spoon or gloved hand; spread 5 minutes if wet.
Step 2
Step 2
Drain and reserve kimchi juice, then chop; dice onion and carrot, slice scallions and separate white from green.
Step 3
Step 3
Slice pork thinly or small, coat with pork marinade for about 5 minutes; keep raw-pork tools away from cooked food.
Step 4
Step 4
In a small bowl mix kimchi juice, gochujang, soy sauce and sugar until smooth; reserve sesame oil for last.
Step 5
Step 5
Preheat wok over medium-high for 45–60 seconds, add 1 tbsp oil and swirl.
Step 6
Step 6
Add marinated pork, spread 20 seconds, then stir-fry 2–3 minutes until fully cooked with no pink centre.
Step 7
Step 7
Add remaining 1 tbsp oil; sauté scallion whites, onion and carrot about 2 minutes until onion is translucent and carrot slightly soft.
Step 8
Step 8
Add kimchi and stir-fry over medium-high about 2 minutes to evaporate excess moisture, then combine with pork.
Step 9
Step 9
Add loosened chilled rice; break remaining clumps with the spatula and toss from the bottom 2–3 minutes.
Step 10
Step 10
Add sauce around wok edge in two additions, tossing immediately; after about 2 minutes add sesame oil. Rice should be orange-red, dry and separate.
Step 11
Step 11
Heat nonstick skillet over medium, add 2 tsp oil and fry 4 eggs until whites set; cover 1–2 more minutes for firm yolks.
Step 12
Step 12
Divide fried rice into 4, top each with one egg, scallion greens, sesame and optional seaweed; serve hot.
Common mistakes
- Do not use freshly cooked wet hot rice, which clumps; undrained kimchi makes the rice watery; fully cook pork; adding all sauce at once or cooking over low heat makes rice sticky; keep raw-pork tools away from fried eggs. Taste first because kimchi is salty.
Tips
Cook and chill rice in advance for separate grains. Cook pork through; for young children, pregnant people, older adults or people with weaker immunity, cook eggs until firm. Egg, soy and sesame can cause allergies; refrigerate leftovers promptly and reheat thoroughly.
