Smoky Pork Belly Fried Rice

🧂 Ingredients

• Pork Belly and Marinade:
• 1 pound pork belly

  cut into small cubes
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 1 tablespoon gochujang paste
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon ginger powder
• For the Fried Rice:
• 3 cups cold cooked jasmine rice
• 1 cup kimchi

  chopped
• Vegetable oil
• 1 small yellow onion

  chopped
• 2 cloves garlic

  minced
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon gochugaru

  or pepper flakes
• 2 green onions

  chopped
• Salt and pepper

  white pepper preferred
• 4 large eggs
• Sesame seeds

Instructions

• 1 Heat 1 1/2 tablespoons of oil on the griddle.
• 2 Cook the onions for 2-3 minutes until they take on a shiny appearance. Careful
  not to get them too browned. Add the minced garlic, and cook for 15-20 seconds.
• 3 Add kimchi and cook for 2 minutes or until it softens a bit.
• 4 Next, add the rice and stir-fry for 2-3 minutes until well heated.
• 5 Stir in soy sauce, sesame oil, and gochugaru (red pepper flakes).
• 6 Add the chopped green onions and cooked pork belly to the rice mixture. Cook for
  a few more minutes, taste, and season with salt and pepper as needed.
• 7 Place fried rice into a serving dish, loosely tent with foil, and set aside.
• 8 Wipe the grill clean following the manufacturer’s recommendations.
• 9 Heat 1 1/2 tablespoon vegetable oil.
• 10 Crack the eggs onto the griddle, keeping the yolks intact. Season with a pinch
  of salt.
• 11 Cook the eggs for 2-3 minutes or over easy to medium doneness.
• 12 Divide the kimchi fried rice into four equal portions. Top each portion with a
  fried egg. Garnish with sesame seeds, and serve.
• 13 Store leftover fried rice in an airtight container in the fridge for 3 days.
  Reheat in the microwave or on the stovetop in a skillet.

Nutrition Info