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Pork Belly Kimchi Fried Rice with Spinach & Peas Recipe

Pork Belly Kimchi Fried Rice with Spinach & Peas recipe


This is a yummy rice dish with pork belly, spicy kimchi, and veggies. It's cooked in a pan and mixed with eggs. It's a little spicy and very tasty. You can make it for lunch or dinner.


200 grams pork belly, cut into small pieces
2 cups cooked jasmine rice, preferably day-old
1 cup kimchi, roughly chopped
2 tablespoons kimchi juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cups fresh spinach
1 cup frozen peas, thawed
4 large eggs
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 green onions, thinly sliced for garnish
1 tablespoon vegetable oil


Heat vegetable oil in a large skillet over medium-high heat. Add the pork belly pieces and cook until they are crispy and browned, about 5-7 minutes.
Reduce the heat to medium and add the chopped kimchi to the skillet. Cook for another 2 minutes until the kimchi is soft.
Stir in the kimchi juice, soy sauce, and sesame oil, mixing well with the pork belly and kimchi.
Add the cooked rice to the skillet and stir to combine. Cook for 5 minutes, allowing the rice to get slightly crispy.
Add the spinach and peas to the skillet, stirring until the spinach wilts and the peas are heated through, about 2-3 minutes.
Make four wells in the rice mixture and crack an egg into each well. Season with salt and pepper. Cover the skillet with a lid and cook until the eggs are set to your desired doneness, about 4-5 minutes for soft yolks.
Remove the skillet from heat. Garnish the fried rice with sliced green onions.
Serve the pork belly kimchi fried rice hot, with each portion including an egg. Enjoy!

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