Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp neutral oil; 1 tsp light soy sauce; 1 tsp sesame oil; 1½ cups chopped kimchi + ¼ cup juice; 2 tbsp gochujang; 3 cloves garlic, minced; 4 cups day-old jasmine rice, cold; 4 large eggs; 4 scallions, sliced (whites/greens separated); 8 oz skin-on pork belly, ¼-inch dice; Optional: sesame seeds, nori strips

Crispy pork belly crackles mingle with tangy, fiery kimchi and day-old rice in this Korean-Chinese fusion fried rice. Gochujang gloss, runny egg crown, and sesame-scallion finish deliver bold umami, heat, and texture in one sizzling wok.

Why You’ll Love This Recipe

This kimchi fried rice with pork belly is pure addiction in a bowl—salty-crunchy pork fat renders into the rice while fermented kimchi releases explosive tang and gentle heat that blooms with every toss. The day-old grains drink up kimchi juice and gochujang glaze, achieving perfect separation and that elusive smoky wok hei. A fried egg with molten yolk ties everything together in creamy luxury. It’s a 20-minute wonder that clears out leftover rice and that jar of kimchi lurking in the fridge, yet tastes like late-night Seoul street food. Customizable spice, built-in protein, and zero waste—leftovers reheat even better as flavors deepen overnight. Whether you’re feeding hangry teens or impressing foodie friends, this dish disappears faster than you can say “bokkeumbap.”

Recipe Tips and Tricks

Cold Rice Mandatory → Day-old prevents mush.
Render Pork First → Crispy bits = flavor gold.
Kimchi Juice → Squeeze and use every drop.
Gochujang Control → Start mild, add more.
Egg Timing → Fry separately for runny perfection.
High Heat Toss → Lift-flip motion for char.
Sesame Finish → Off-heat to preserve aroma.
Taste & Adjust → Kimchi varies in salt/heat.

Yield: 4 Servings

Kimchi Fried Rice with Pork Belly

Crispy pork belly and tangy kimchi ignite day-old rice—bold Korean-Chinese fusion.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

1 tbsp neutral oil
1 tsp light soy sauce
1 tsp sesame oil
1½ cups chopped kimchi + ¼ cup juice
2 tbsp gochujang
3 cloves garlic, minced
4 cups day-old jasmine rice, cold
4 large eggs
4 scallions, sliced (whites/greens separated)
8 oz skin-on pork belly, ¼-inch dice
Optional: sesame seeds, nori strips

Instructions

Prep Station → Dice pork, squeeze kimchi (reserve juice), chill rice—line up every ingredient beside your screaming-hot wok.
Render Pork → Heat wok blazing-high; add pork belly dice in one layer—let sit 3 minutes undisturbed until golden and crisp.
Aroma Base → Push pork aside; add garlic and scallion whites—stir-fry 20 seconds until fragrant.
Kimchi Sizzle → Toss in chopped kimchi; let juices hit hot surface and reduce 1 minute for concentrated tang.
Gochujang Gloss → Dollop gochujang + kimchi juice; stir into pork-kimchi mixture until glossy and bubbling.
Rice Revival → Crumble cold rice over the top; toss vigorously to separate grains and coat in red glory.
Char Magic → Spread rice thin against wok; let sit 45 seconds for crispy bottom, then flip and repeat.
Season Balance → Drizzle soy sauce around edges; one final toss to distribute salt without darkening.
Fresh Finish → Remove from heat; drizzle sesame oil, scatter scallion greens and optional sesame seeds.
Crown with Egg → Fry eggs sunny-side in separate pan; slide atop steaming rice and serve immediately.

Notes

Day-old rice is non-negotiable—fresh rice turns gummy.
Kimchi juice is liquid gold—don’t discard.
Adjust gochujang to your heat tolerance; start with 1 tbsp.
Runny yolk is the built-in sauce—don’t overcook eggs.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 639Total Fat 19gSaturated Fat 5gUnsaturated Fat 14gCholesterol 236mgSodium 367mgCarbohydrates 88gFiber 2gSugar 14gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.