Kimchi Fried Rice is a Korean comfort dish that we enjoy to make and eat. It is a simple recipe taking korean chili paste Gochujang and Kimchi to make a simple yet amazingly flavorful dish. We find that it pairs perfectly well with our K&T Chili Oil to make the dish even better.
4oz Marinated Pork Belly or Thick Cut bacon 3-4 C Day old cooked rice 1/2C Diced white onion 1/2C roasted kimchi 1/2C diced green onion 1-2 tbsp Gochujang Paste (may replace with K&T chili oil) 1 tbs grapeseed oil (or canola, avocado, or vegetable) 1 tbsp Butter 1-2 tbsp Gochujang compuound butter (1 part gochujang, 1 part butter) 1 tbsp Furikake 1 egg 1-2 tbsp K&T Chili Oil
Step 1 Break up day old white rice in a large bowl into individual grains as best as possible.
Step 2 Broil diced Kimchi in oven 5-10 minutes on high. While Kimchi is broiling heat heavy bottomed pan on medium-high, add grapeseed oil and brown pork belly. Once pork belly is cooked, add white onion and sauté until translucent. Stir in roasted kimchi.
Step 3 Mix day old rice into pan and stir until well combined, allow rice mixture to sit 5-10 minutes to heat through, fry egg while waiting for rice to crisp up
Step 4 While rice is cooking through make the Gochuchang compound butter mix: 2 tbs Gochujang paste and 2 tbs butter in small dish, then mix into rice
Step 5 Once everything is combined turn off heat and plate.
Top dish with fried egg, Garnish with green onions, furikake and K&T chili oil.