Pork and Kimchi Fried Rice
Pork and Kimchi Fried Rice is made with ground pork, mint, garlic, ginger, scallions, delicious and flavorful kimchi topped with a fried egg.
You haven’t been seeing as many new recipes from me recently but I am back in full swing and have a whole lineup of great recipes waiting to be shared! Starting with this Pork and Kimchi Fried Rice.
Long story short of where I have been – we decided to sell the house, we rushed and rushed and rushed some more to finish up all those little projects we started and never completed, painted the whole darn house… even put down new flooring. Then, we decided to stay. At least I have a freshly painted house and no projects for the moment!
Back to what’s really important – the food! This Pork and Kimchi Fried Rice comes from Recipes Swap Club where I was tasked this month with The Schizo Chef. I love this website! There are so many awesome recipes from all around the world. I didn’t grow up learning how to make Asian, Caribbean or African foods so a lot of recipes on the site are really foreign to me which is cool because I get the opportunity to learn a new recipe, new cooking techniques and discover new ingredients. Then, I get to share all that with you!
I chose to recreate the Kimchi Fried Rice recipe and Mireille shares her tips to the perfect fried rice! See the tips and entire post by clicking HERE.
I have made fried rice plenty of times but my fried rice making skills go as follows: have leftover rice, throws it into wok with some oil and soy sauce, scramble up an egg , tosses in whatever vegetables happen to be laying around, done. I won’t lie- this works pretty well but today, I am sharing a Korean fried rice that is so flavorful with the kimchi, hearty and packed with protein. I did do a couple of things differently than the original recipe by opting out of shrimp, adding more pork and using mint instead of perilla leaves so make sure to also check out the original recipe.
Pork and Kimchi Fried Rice |
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Pork and Kimchi Fried Rice is made with ground pork, mint, garlic, ginger, scallions, delicious and flavorful kimchi and topped with a fried egg.
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
- Prepare all the ingredients- beat 2 eggs, mince garlic, chop ginger, mint, scallions and roughly chop kimchi.
- In a wok, heat olive oil.
- Add garlic and ginger, cook until fragrant (about 1 minute).
- Add ground pork and cook until browned.
- 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.
- Add eggs and mix. When they start to cook, add kim chi.
- Stir to combine and cook for 30 seconds.
- Whisk together the soy sauce and sesame oil in a bowl on the side.
- Add rice and wet ingredient mixture, a little at a time, until well absorbed.
- Cook for a few more minutes until rice is well coated with the kimchi.
- Add scallions and mint and stir.
- Add a fried egg to each bowl of fried rice.
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
