Added fried pork belly that was a little golden, adding an aroma and taste.
The kimchi is a little spicy and appetizing! I can eat two plates of fried rice like this.
What is pork fried rice
Pork fried rice is a Chinese dish consisting of stir-fried rice topped with bits of meat or vegetables. The dish originated from Shanghai, China, where it was originally called “Shanghai Fried Rice”.
Pork fried rice is usually served at restaurants, but it can also be prepared at home. This recipe uses ground pork instead of chicken, and adds some spices to give it a unique flavor.
pork fried rice Recipe with Kimchi
Ingredients:
| Pork belly slices | 100g |
| Pickle | 150g |
| Rice | 2 large bowls |
| Seasoning | |
| Korean hot sauce | 2 tablespoons |
| Soy sauce | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | 1.5 teaspoon |
Tips & Variations
How to make pork fried rice Recipe with Kimchi
1. The pork belly I bought is this one that has been cut into pieces.
Even thicker ones are fine, but small pieces are not easy to get tired of.
To cut pork belly at home, you can put the pork belly in the refrigerator and freeze it until it is hard before cutting it, which is easier to cut.
2. Cut the pork belly into small pieces, and cut the kimchi into small pieces for later use.
3. Heat oil in a hot pan, fry the pork belly until slightly golden and release the oil.
There is a lot of oil in the pork belly, so you don’t need to add too much oil at the beginning.
The pork belly is fried until it is a little golden because the oil is fried.
So it will not be so greasy, and it will taste a little crunchy.
4. Add kimchi and stir fry for a while, then add the cooked rice, poke it and stir it evenly.
5. Add the seasonings and stir fry evenly ~ it’s ready to serve!
6. However, a small cook like Xiaomigan who is so pretentious and pays attention to the sense of ritual. Of course, we can’t simply serve it on the table!
To add some bibimbap seaweed, add a poached egg, and finally that green chopped green onion.
Successfully accomplished.
Pork Fried Rice Recipe with Kimchi
Ingredients
- 100 g Pork belly slices
- 150 g Pickle
- 2 bowls Rice
- Sauce
- 2 tablespoons Korean hot sauce
- 1 teaspoon Soy sauce
- 1 teaspoon Sugar
- ½ teaspoons Salt
Instructions
- The pork belly I bought is this one that has been cut into pieces.
- Even thicker ones are fine, but small pieces are not easy to get tired of.
- To cut pork belly at home, you can put the pork belly in the refrigerator and freeze it until it is hard before cutting it, which is easier to cut.
- Cut the pork belly into small pieces, and cut the kimchi into small pieces for later use.
- Heat oil in a hot pan, fry the pork belly until slightly golden and release the oil.
- There is a lot of oil in the pork belly, so you don’t need to add too much oil at the beginning.
- The pork belly is fried until it is a little golden because the oil is fried.
- So it will not be so greasy, and it will taste a little crunchy.
- Add kimchi and stir fry for a while, then add the cooked rice, poke it and stir it evenly.
- Add the seasonings and stir fry evenly ~ it's ready to serve!
- However, a small cook like Xiaomigan who is so pretentious and pays attention to the sense of ritual. Of course, we can't simply serve it on the table!
- To add some bibimbap seaweed, add a poached egg, and finally that green chopped green onion.
- Successfully accomplished.
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