Midnight Kimchi Fried Rice with a Crispy Egg Crown
The ultimate comfort dish born from leftover rice and well-fermented kimchi, stir-fried until each grain is stained a gorgeous sunset red. Topped with a perfectly crispy-edged fried egg and a shower of toasted sesame seeds, this is the Korean late-night classic that never disappoints.
Ingredients
- 3 cups day-old cooked short-grain rice
- 1 1/2 cups well-fermented napa cabbage kimchi, roughly chopped
- 1/4 cup kimchi brine from the jar
- 6 oz pork belly or bacon, cut into small pieces
+ 9 more ingredients
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly pieces and cook until the fat renders and edges turn golden and crispy, about 4-5 minutes.
Add the chopped kimchi to the pan and stir-fry with the pork for 2-3 minutes until the kimchi softens and becomes slightly caramelized.
Sprinkle in the gochugaru and sugar, stirring to coat everything evenly.
Add the day-old rice, breaking up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, pressing the rice against the hot pan to get some crispy bits.
Pour in the kimchi brine and soy sauce, tossing everything together until the rice is uniformly coated in that beautiful red-orange color.
Push the rice to one side and crack the eggs into the empty space, or fry them separately in another pan for crispier edges.
Drizzle sesame oil over the rice and fold in most of the green onions, reserving some for garnish.
Plate the fried rice in bowls, crown each with a fried egg, and finish with remaining green onions, sesame seeds, and crumbled seaweed.
Nutrition Estimate
Per serving • Estimated by Blinner AI