Pork and Kimchi Fried Rice

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Yields: 8 servings

• 1 tablespoon oil (I used olive oil)
• 3 garlic cloves, minced
• 2 tablespoons ginger, finely chopped
• 1 pound ground pork
• 2 eggs, beaten
• 16 ounce jar kim chi, rough chopped
• 2 cups long grain rice, cooked and chilled (I used jasmine)
• 2 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 3 scallions, chopped
• 3 mint leaves, thinly sliced
• 1 fried egg per bowl, sunny-side up

1. Prepare all the ingredients- beat 2 eggs, mince garlic, chop ginger, mint, scallions and roughly chop kimchi.
2. In a wok, heat olive oil.
3. Add garlic and ginger, cook until fragrant (about 1 minute).
4. Add ground pork and cook until browned.
5. As the pork is cooking, cook your fried eggs on a medium-low heat in an oiled pan for 2 minutes or until the whites are cooked through. Set eggs to the side once cooked.
6. Add eggs and mix. When they start to cook, add kim chi.
7. Stir to combine and cook for 30 seconds.
8. Whisk together the soy sauce and sesame oil in a bowl on the side.
9. Add rice and wet ingredient mixture, a little at a time, until well absorbed.
10. Cook for a few more minutes until rice is well coated with the kimchi.
11. Add scallions and mint and stir.
12. Add a fried egg to each bowl of fried rice.

• Preparation time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes