Description
A delicious and hearty dish combining crispy pork belly, tangy kimchi, and fried eggs over rice.
Ingredients
Scale
- 2 cups cooked white rice
- 8 ounces pork belly, diced
- 1 cup kimchi, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 large eggs
- 2 green onions, sliced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- In a large skillet or wok, heat the sesame oil over medium heat. Add the diced pork belly and cook until crispy and browned, about 5-7 minutes.
- Add the chopped kimchi to the skillet and stir-fry for another 3-4 minutes until heated through.
- Stir in the cooked rice and soy sauce, mixing well to combine all ingredients. Cook for an additional 2-3 minutes until the rice is heated and slightly crispy.
- In a separate non-stick skillet, fry the eggs sunny-side up or to your desired doneness. Season with salt and pepper.
- To serve, divide the pork belly kimchi fried rice among plates and top each serving with a fried egg. Garnish with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the rice mixture.
- For a vegetarian option, substitute the pork belly with diced tofu and use vegetable oil instead of sesame oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg