Fried Rice with Pork Belly and Kimchi

Name: Fried Rice with Pork Belly and Kimchi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Pork belly; 200g pickle; 5s Shiitake (dried); 1 bowl Cold rice; Some salt; Some Soy sauce

by soshaw

4.6 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

When I go to a Korean restaurant for barbecue, I always order a kimchi fried rice, which makes me feel bored. Of course I'm still full. A while ago, my little sister gave me some homemade Korean kimchi. The first reaction was to fry me and eat it. I just have some pork belly and mushrooms left at home, so let’s fry it together. This is not an authentic Korean kimchi fried rice, but it tastes very good.

Ingredients

Fried Rice with Pork Belly and Kimchi

1. Soaked shiitake mushrooms, cut into small pieces, sliced pork belly

2. Stir fry the pork belly in a hot pan with cold oil

3. After the meat changes color, add the mushrooms and stir-fry

4. Pour in kimchi and stir fry

5. After the kimchi is fragrant, pour in cold rice

6. After the rice is fried, add salt and light soy sauce to taste

7. Fry evenly at the end

8. Let's have dinner

Tips:
1. The taste of kimchi is heavy, salt is used to adjust the taste at last;
2. The method is not authentic Korean method;
3. Cold rice is best for fried rice.