Pork Belly and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Fried rice infused with the rich fat of pork belly and the tangy, spicy flavor of kimchi.
Fried rice infused with the rich fat of pork belly and the tangy, spicy flavor of kimchi. It is perfect for a satisfying weekend dinner or whenever you have leftover kimchi and pork belly.
Rice bowls · 15 minutes to cook
Nutrition (per 428g serving): 726.6 kcal · protein 21.4g · carbohydrate 80.6g · fat 33.2g · sodium 1065mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cold rice keeps the grains from clumping and helps them fry up fluffy.
Tips: If the pork belly releases enough fat, there is no need to add extra cooking oil.
Tips: Adding too much kimchi juice at the beginning can make the fried rice soggy, so add it little by little when adjusting the seasoning at the end.
Tips: If you would like a fried egg on top, cook it separately in another pan.
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Ingredients (1 serving)
- Pork belly — 80 g
- Cooked rice — 210 g
- Napa cabbage kimchi — 70 g
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 tsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Roasted seaweed flakes — 1 handful
- Sesame seeds — 1 tsp