Kimchi Fried Rice 7 Steps
On medium-high heat, preheat a skillet or wok and once heated, add the neutral oil (enough to evenly coat the pan).
Add the garlic and scallion, stir it fast for about 10 seconds. Then add the pork belly and stir it well until half of it is cooked.
Add the kimchi and stir until reduced in volume and pork is cooked.
Add the rice and the kimchi juice. Mix together thoroughly.
Add gochujang and gochugaru and mix well. You may omit gochujang if the rice is salty enough and you may omit gochugaru if you are happy with the spice level. I just like to add it sometimes if my kimchi is not super fermented or doesn’t have that much liquid (less flavouring for rice). If you do not have enough kimchi juice, you may need to add these two ingredients to enhance the flavour of your rice.
Add the sesame oil and mix. Remove from heat.
Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, scallion and seaweed strips. (Garnish is all optional). Place a fried egg on top of each serving and enjoy.