Korean Kimchi Fried Rice with Crispy Egg

Ingredients

• 2 cups cold cooked rice
• 4 ounces cooked pork belly or ham, diced
• 1 cup chopped kimchi
• 1 tablespoon kimchi juice
• 1 tablespoon gochujang
• 1 teaspoon soy sauce
• 2 teaspoons neutral oil
• 2 large eggs
• 2 scallions, sliced
• 1 teaspoon sesame oil
• 1 sheet nori, torn
• 1 teaspoon sesame seeds

Steps

1. Heat 1 teaspoon oil in a skillet over medium-high heat. Fry the pork until hot and lightly crisp, about 3 minutes.
2. Add kimchi and cook for 2 minutes. Stir in rice, kimchi juice, gochujang, and soy sauce, pressing apart any clumps.
3. Cook, tossing often, for 4 to 5 minutes until the rice is hot with a few crisp edges. Stir in scallions and sesame oil.
4. In a second pan, heat the remaining oil and fry the eggs until the whites are fully set and edges are crisp.
5. Spoon rice into bowls and top each with an egg, nori, and sesame.

Allergen note: Contains gluten, egg, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.