Fried rice with Korean Kimchi and pork belly

Name: Fried rice with Korean Kimchi and pork belly
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 balls of leftover cooked rice. Short grain; 80 g Kimchi - Korean; 100 g Pork belly; 6 bunches spring onion; 3 eggs; 2 cloves garlic; Ginger; Salt & Pepper; Vegetable oil, plenty

tomo_ya @tomo

Bristol, England, United Kingdom

Fried rice is the best weekend lunch, mix of everything you have from the days before.
Kimchi, a Korean pickles, and pork belly matches perfectly.

#easy #kimchi #korean #lunchidea #leftovercooking

Fried rice is the best weekend lunch, mix of everything you have from the days before.
Kimchi, a Korean pickles, and pork belly matches perfectly.

#easy #kimchi #korean #lunchidea #leftovercooking

tomo_ya @tomo

Bristol, England, United Kingdom

Fried rice is the best weekend lunch, mix of everything you have from the days before.
Kimchi, a Korean pickles, and pork belly matches perfectly.

#easy #kimchi #korean #lunchidea #leftovercooking

Fried rice is the best weekend lunch, mix of everything you have from the days before.
Kimchi, a Korean pickles, and pork belly matches perfectly.

#easy #kimchi #korean #lunchidea #leftovercooking

Saved

Ingredients

20 min

4 servings

3balls of leftover cooked rice. Short grain
80 gKimchi - Korean
100 gPork belly
6 bunchesspring onion
3eggs
2 clovesgarlic
Ginger
Salt & Pepper
Vegetable oil, plenty

Saved

Steps

20 min

1

Use basic fried rice preparation like attached.

Basic Japanese Fried Rice
2

Start with garlic then add pork with stronger heat 7 out of 9. Salt and pepper to taste.
3

Add spring onion.
4

Add eggs
5

Make a space in the middle to stir Kimchi, that makes the Kimchi sweeter
6

When all ingredients are well heated, add a cold leftover fried rice. Heat up to 8.
7

Use the technique in the attached file above to make the rice dry and a little bunt
8

Roughly 10 min or so. Make sure rice is dry, not wet, and press to the pan to burn.