Korean · Dinner
Korean Fried Rice with Fermented Cabbage
Korean-style fried rice built around lean pork, kimchi, and cooked white rice, stir-fried in sesame oil with garlic and scallion. Lightened with reduced oil and no added sugar, finished with gochujang, a fried egg, and toasted sesame seeds for a savoury, tangy plate.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
371Calories
30.2gProtein
14.1gFat
29.4gCarbs
4.1gSugar
2.9gFiber
1034mgSodium
252mgChol
3.5gSat Fat
570mgPotassium
68mgCalcium
2.7mgIron
1mcgVitamin B12
14mgVitamin C
Goes well with
Pale Ale or Pilsner
local
Yujacha (Citrus Tea)
international
low-calorie
low-calorie
Instructions
1
Prep
Dice the lean pork loin into small cubes and chop the kimchi, reserving 1 tbsp juice in a small bowl.
2
Sear
Heat 0.75 tsp sesame oil in a nonstick skillet over medium-high heat and cook the pork for 3 to 4 minutes, stirring, until lightly browned and cooked through.
3
Stir
Add minced garlic and chopped kimchi to the skillet over medium-high heat, stir-frying for 2 minutes until edges char lightly.
4
Fry
Add rice, gochujang, soy sauce, and reserved kimchi juice; stir-fry over medium-high heat for 4 to 5 minutes, breaking clumps until grains separate and turn orange-red.
5
Fry
In a separate pan, fry the egg in remaining 0.75 tsp sesame oil over medium heat for 2 to 3 minutes until whites set and yolk edges firm.
6
Plate
Spoon fried rice onto a plate, top with the egg, scatter sliced scallion and toasted sesame seeds over top, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean pork loin
- 1 1/2 cup300g kimchi
- 1 1/2 cup250g cooked white rice
- 3 tsp3 tsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 22 eggs
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
