South Korea
Kimchi fried rice with pork
Kimchi, minced pork, carrot and onion fried with rice and topped with a fully cooked egg.
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South Korea
Kimchi, minced pork, carrot and onion fried with rice and topped with a fully cooked egg.
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Stirring spoon
6 clear steps
A large frying pan and a second pan for the eggs. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
Cut kimchi into 1 by 2–3 cm pieces. Finely dice carrot and onion, about 3 mm. Have the rice ready: freshly cooked and kept hot, or promptly refrigerated cooked rice; never rice left overnight at room temperature.
Heat 48 g neutral oil in a large pan. Cook onion over medium heat for about 1.5 minutes, until translucent. Add minced pork, carrot and kimchi. Break up the pork and stir-fry for about 3 minutes or until the pork reaches 71 C.
Add 920 g cooked rice and break up clumps. Mix in 14 g soy sauce, 1 g salt and 0.4 g pepper. Stir-fry for about 3 minutes, until evenly combined and hot throughout. If using refrigerated rice, reheat the whole mixture to 74 C.
In a second pan, heat the remaining 36 g oil over medium-low heat and fry four eggs. Cook until both whites and yolks are firm, turning or covering as needed; do not follow the original partially translucent-white serving instruction.
Divide all fried rice between four plates and top each with one egg. Serve promptly and refrigerate leftovers in shallow containers within two hours.
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