Pork belly kimchi fried rice recipe
super simple with plenty of vegetables Here is the recipe for pork belly kimchi fried rice. When you don't have an appetite, I think it'd be good to make it once in a while.
4 serving
Within 20 minutes
요린남
Ingredients
  • Pork belly meat
    600g
  • white rice
    4bowl
  • Kimchi
    suitably
  • leek
    little
  • pine mushroom
    1ea
  • Eggs
    4ea
  • Sesame
    1T
  • Carrot
    1/2ea
  • red pepper paste
    1T
  • Sesame oil
    1T
  • Oyster sauce
    1/2T
  • Seasoned salt
    1/2T
  • ground pepper
    little
  • cooking wine
    1/2T
  • a green house
    2T
  • crushed garlic
    1/2T
Cooking Steps
STEP 1/8
First, put 4 bowls of rice in a bowl
Remove and let cool.
STEP 2/8
Chop the pine mushrooms (one), a little green onion, and half a carrot into large pieces and put them in a speedy chopper.
STEP 3/8
Pull hard and grind the vegetables.
STEP 4/8
Cut the pork belly into cubes and put it in the wok.
Add minced garlic, oyster sauce, salt and half spoonful of cooking wine, and stir-fry over medium/low heat for 5 minutes with a little bit of pepper.
STEP 5/8
Now add 2 spoons of chopped vegetables and plums and stir-fry on medium/low heat for another 5 minutes.
STEP 6/8
Cut kimchi into bite-size pieces and fry in wok for 5 minutes more over medium/low heat.
STEP 7/8
Lastly, add 4 bowls of cooled rice, about red pepper paste (1T), sesame seeds, and sesame oil, and stir-fry over low heat for another 5 minutes.
STEP 8/8
Put it in a container and transfer it to a plate.
If you put the egg on it, it's done!!
When stir-frying, mix well so that the rice doesn't clump. Sesame oil and sesame seeds are more savory if you put them in before cooking.
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