Kimchi Fried Rice Recipe (Korean Fried Rice)
Packed with spicy kimchi, crispy pieces of fried pork, pepper, garlic and veggies, this Kimchi Fried Rice is super easy to make and absolutely incredible.
Servings 6 servings
Heat a large skillet or wok over over medium high heat and add the salt pork. Cook until browned and crispy, about 5-7 minutes.
Add the kimchi and garlic and stir fry about 30 seconds, then add the peas.
Stir fry for 1 minute and add the rice. Fold ingredients into rice, ensuring you don't over mix. Overmixing will turn your rice into mush.
Add the chicken broth, sesame oil, white and black pepper, and soy sauce and toss.
Garnish with green onions and serve with a fried egg on top.
- Day old steamed white rice is the best rice to use. Using fresh cooked rice can cause your fried rice to be mushy. You can also substitute brown rice, jasmine rice or basmati rice for the white rice.
- Make sure the salt pork is crispy before adding the kimchi and garlic. If it starts to smoke, turn down the heat slightly. Be sure to turn it back up before adding the rest of the ingredients.
- Crumbled bacon can be substituted for the salt pork.
- Don't over-mix the rice. If it is mixed too much, you run the risk of it turning into mush.
Serving: 1cup | Calories: 202kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 487mg | Potassium: 114mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 6.3mg | Calcium: 17mg | Iron: 0.8mg