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Pork Belly Kimchi Fried Rice with Spinach & Peas Recipe

Pork Belly Kimchi Fried Rice with Spinach & Peas recipe

Stashcook

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.

Ingredients

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

Method

1
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.
2
Reduce the heat to medium and add the chopped kimchi to the skillet. Cook for another 2 minutes until the kimchi is soft.
3
Stir in the kimchi juice, soy sauce, and sesame oil, mixing well with the pork belly and kimchi.
4
Add the cooked rice to the skillet and stir to combine. Cook for 5 minutes, allowing the rice to get slightly crispy.
5
Add the spinach and peas to the skillet, stirring until the spinach wilts and the peas are heated through, about 2-3 minutes.
6
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.
7
Remove the skillet from heat. Garnish the fried rice with sliced green onions.
8
Serve the pork belly kimchi fried rice hot, with each portion including an egg. Enjoy!

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