Pork and Scallion Kimchi Fried Rice: A Flavorful and Unique One-Bowl Meal
How to Make Pork and Scallion Kimchi Fried Rice Recipe
Introducing a delicious pork and scallion kimchi fried rice recipe that offers a unique culinary experience, blending the zesty flavor of well-fermented scallion kimchi with the savory richness of pork. This dish is perfect for using up overly ripe kimchi or for anyone craving a different take on kimchi fried rice. The combination of pork’s savory notes and scallion kimchi’s spicy kick creates a hearty and nutritious meal in a single bowl. You can use your favorite cut of pork, such as pork belly or shoulder, or opt for lean pork shoulder for a chewier texture. Topped with a perfectly fried sunny-side-up egg, the creamy yolk merges wonderfully with the spicy fried rice, making it a favorite home-cooked meal for the whole family.
Ingredients- 300g well-fermented scallion kimchi, chopped into bite-sized pieces
- 250g pork shoulder, thinly sliced
- 3 bowls cooked rice
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of black pepper (optional)
- A sprinkle of toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare about 300g of well-fermented scallion kimchi. Generous filling makes fried rice delicious! Since the saltiness of kimchi varies between households, taste and adjust the amount accordingly. For approximately 2-3 servings, 300g is usually sufficient. Cut the long scallions into 2-3cm pieces with scissors so they are easy to eat and stir-fry.
Step 2
Thinly slice 250g of pork shoulder into bite-sized pieces. Pork shoulder is leaner than pork belly, so it can become firm when cooked. Slicing it thinly will help it integrate better into the fried rice. With these main ingredients prepped, your fried rice preparation is almost complete.
Step 3
Heat a pan over medium-low heat and add 3 Tbsp of cooking oil and 1 Tbsp of minced garlic. Stir-fry until the garlic is golden and fragrant, creating a flavorful garlic-infused oil. Be careful not to burn the garlic.
Step 4
Once the garlic oil is ready, add the sliced pork and stir-fry over medium-high heat until about 80% cooked. Since pork shoulder is lean, if the pan seems too dry while cooking, add a little more oil. Ensure the pork is nicely browned.
Step 5
When the pork is partially cooked, add the chopped scallion kimchi and stir-fry together. At this point, add 1 Tbsp of sugar. Sugar helps to mellow out any strong, fermented flavors in the kimchi and enhances its umami. If your kimchi is particularly sour, you can increase the sugar slightly.
Step 6
Stir-fry for 2-3 minutes over medium-high heat, allowing the pork and kimchi flavors to meld together. Let the scallion kimchi wilt slightly and combine naturally with the pork.
Step 7
Now, pour 1.5 Tbsp of soy sauce along the sides of the pan. As the soy sauce hits the hot pan, it will caramelize slightly, adding a deeper layer of flavor. Wait a moment for the soy sauce to develop its aroma before stirring everything together.
Step 8
Stir-fry for another minute until all ingredients, including the soy sauce, are evenly combined. The base for your delicious fried rice is now ready.
Step 9
Add 3 bowls of cooked rice. You can adjust the amount of rice to your preference. Add a generous amount of rice to match the abundant kimchi and pork.
Step 10
Using a spatula, gently press and mix the rice with the other ingredients until no white parts of the rice are visible. For a slightly drier, crisper texture, I like to stir-fry over medium-high heat for an additional 2-3 minutes, letting the rice crisp up at the bottom of the pan.
Step 11
Turn off the heat and drizzle with 1 Tbsp of sesame oil for a nutty finish. If desired, sprinkle with some toasted sesame seeds. Give it one final gentle toss to combine.
Step 12
Serve the fried rice in bowls. Topping with a sunny-side-up egg adds visual appeal and a rich, creamy element that perfectly complements the spicy rice. Your hearty and delicious pork and scallion kimchi fried rice is ready! Enjoy this wonderful way to use up your leftover kimchi.
