Kimchi Fried Rice with Pork


  • 3 garlic cloves, minced
  • 2 scallions, white part only, chopped
  • 2 tablespoons sesame oil
  • 1/3 pound ground pork
  • 1 cup kimchi, squeeze out the moisture and slice thinly
  • 3 cups rice (overnight cold rice is preferred)
  • 1 tablespoon gochujang (Korean chili paste)
  • Salt to taste
  • Fried eggs with soft yolk 
  • Shredded seaweed/nori 


  • In a large skillet, heat sesame oil over high heat. Add garlic and chopped scallion, cook until tender. Add ground pork, stir-fry until cooked though. Add chili paste and kimchi into the skillet. Toss and cook for another 3 minutes.
  • Add rice into the skillet, fry over high heat, toss to combine. Continue cooking, stirring only occasionally so the rice has time to brown on the bottom. We want crispy brown bits in the rice. Season with salt, toss and continue cooking for another minute or two. Turn off the heat.
  • Divide rice into 4 individual plates. Top each with fried egg, and sprinkle shredded seaweed over the rice. Serve immediately.
Serves 4