Yunnie Kim’s Easy Kimchi Fried Rice
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If you’re not already making kimchi fried rice it’s high time you start cooking this simple, full-flavored way to use up leftover ingredients and get your daily dose of probiotics. All you need is leftover rice and some kimchi and the rest is up to you. Yunnie Kim is a partner in L.A.’s Est. 1977 restaurant group and the woman behind the food blog Kim Chi Avocado. Here she shares her favorite variation, which is enriched with pork belly and topped with a fried egg. She also shares tips on how to make it vegan.
How to Make It
Heat 1 tbsp of the avocado oil in a pan (I use a Greenpan wok)
Cook pork belly seasoned with salt and pepper
Remove from pan and put aside
Add gojuchang to pan with all the oil from pork belly
Add the kimchi to the gojuchang and oil and cook for 2-3 min
Add the rice and incorporate into kimchi.
Add the fish sauce and continue to cook for 1 minute
In a separate pan heat 1 tsp avocado oil and fry egg until white part is cooked through
Plate the kimchi rice, top with egg, and sprinkle with furikake
Ingredients
Directions
Heat 1 tbsp of the avocado oil in a pan (I use a Greenpan wok)
Cook pork belly seasoned with salt and pepper
Remove from pan and put aside
Add gojuchang to pan with all the oil from pork belly
Add the kimchi to the gojuchang and oil and cook for 2-3 min
Add the rice and incorporate into kimchi.
Add the fish sauce and continue to cook for 1 minute
In a separate pan heat 1 tsp avocado oil and fry egg until white part is cooked through
Plate the kimchi rice, top with egg, and sprinkle with furikake