Yunnie Kim’s Easy Kimchi Fried Rice
Yu Tsai
Yields 4 Servings Total Time 50 mins
AuthorYunnie KimDifficultyIntermediate

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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

1

Heat 1 tbsp of the avocado oil in a pan (I use a Greenpan wok)

2

Cook pork belly seasoned with salt and pepper

3

Remove from pan and put aside

4

Add gojuchang to pan with all the oil from pork belly

5

Add the kimchi to the gojuchang and oil and cook for 2-3 min

6

Add the rice and incorporate into kimchi.

7

Add the fish sauce and continue to cook for 1 minute

8

In a separate pan heat 1 tsp avocado oil and fry egg until white part is cooked through

9

Plate the kimchi rice, top with egg, and sprinkle with furikake

Ingredients

 1 tbsp avocado oil + 1 tsp of avocado oil for egg
 ½ lb pork belly
 3 tbsp gojuchang
 2 cups strained kimchi, chopped
 4 cups cooked Asian sticky rice
 1 tbsp fish sauce
 1 egg
 ½ tsp furikake
 salt and pepper to taste

Directions

1

Heat 1 tbsp of the avocado oil in a pan (I use a Greenpan wok)

2

Cook pork belly seasoned with salt and pepper

3

Remove from pan and put aside

4

Add gojuchang to pan with all the oil from pork belly

5

Add the kimchi to the gojuchang and oil and cook for 2-3 min

6

Add the rice and incorporate into kimchi.

7

Add the fish sauce and continue to cook for 1 minute

8

In a separate pan heat 1 tsp avocado oil and fry egg until white part is cooked through

9

Plate the kimchi rice, top with egg, and sprinkle with furikake

Yunnie Kim’s Easy Kimchi Fried Rice

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