This vibrant fried rice transforms leftover rice into a spectacular meal with tender marinated pork, tangy fermented kimchi, and the perfect balance of sweet, spicy, and umami flavors that define Korean cuisine.
Recipe Details
Ingredients
- 450g pork shoulder or pork belly, thinly sliced
- 60ml soy sauce
- 30ml brown sugar
- 15ml sesame oil
- 4 cloves garlic, minced
- 15ml fresh ginger, grated
- 600g day-old cooked white rice, cooled
- 200g well-fermented kimchi, chopped
- 45ml kimchi juice (from the jar)
- 30ml neutral vegetable oil
- 3 large large eggs, beaten
- 4 stalks green onions, sliced
- 15ml gochujang (Korean chili paste)
- 15ml rice vinegar
- 1 medium carrot, finely diced
- 120g frozen peas
- 2 sheets nori seaweed sheets, cut into strips
- 15ml toasted sesame seeds
Instructions
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In a bowl, marinate 450g pork shoulder or pork belly with half the 60ml soy sauce, 30ml brown sugar, 15ml sesame oil, 4 cloves garlic, and 15ml fresh ginger for 15 minutes at room temperature.
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If using freshly cooked rice, spread it on a baking sheet and refrigerate for 30 minutes to cool and dry out. Day-old rice works best for fried rice.
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Heat 15ml (1 tbsp) of 30ml neutral vegetable oil in a large wok or skillet over high heat. Add marinated pork and cook for 3-4 minutes until caramelized and cooked through. Remove and set aside.
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Add remaining 30ml neutral vegetable oil to the same pan. Pour in 3 large large eggs and scramble quickly, breaking into small pieces. Remove and set aside with the pork.
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Add 1 medium carrot to the pan and stir-fry for 1 minute. Add 600g day-old cooked white rice, breaking up any clumps with a spatula, and stir-fry for 2-3 minutes until heated through.
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Add 200g well-fermented kimchi, 45ml kimchi juice (from the jar), and 120g frozen peas. Stir-fry for 2 minutes until kimchi is heated and peas are tender.
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In a small bowl, mix 15ml gochujang (Korean chili paste), remaining 60ml soy sauce, and 15ml rice vinegar. Add this sauce to the rice along with the cooked pork and eggs.
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Stir-fry everything together for 2-3 minutes until well combined and heated through. Add most of the 4 stalks green onions, reserving some for garnish.
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Remove from heat and garnish with remaining 4 stalks green onions, 2 sheets nori seaweed sheets strips, and 15ml toasted sesame seeds. Serve immediately while hot.
Tips
Rice Preparation: Day-old rice that has been refrigerated is crucial for good fried rice. Fresh rice is too moist and will become mushy. If you must use fresh rice, spread it out and let it cool completely first.
Kimchi Selection: Use well-fermented kimchi for the best flavor - it should be tangy and slightly sour. The kimchi juice adds incredible umami depth, so don't skip it.
High Heat Cooking: Keep the heat high throughout cooking to achieve the characteristic "wok hei" (breath of the wok) - that slightly smoky, charred flavor that makes restaurant fried rice so special.
Pork Alternatives: Bulgogi beef, Korean-marinated chicken, or even spam (a Korean favorite) can be substituted for the pork with excellent results.
Gochujang Adjustment: Start with less gochujang if you're sensitive to heat - you can always add more. The dish should have a balanced sweet-spicy flavor.
Make-Ahead: The pork can be marinated up to 24 hours ahead for deeper flavor. The entire dish is best eaten immediately but reheats well in a hot skillet.
Vegetarian Version: Omit the pork and add extra vegetables like mushrooms, zucchini, or bean sprouts. Use vegetarian kimchi if available.
Serving Suggestions: Top with a fried egg for extra richness, or serve alongside Korean pickled vegetables for a complete meal.