Quick Kimchi Fried Rice with Pork

I absolutely love this kimchi fried rice recipe when I'm craving something quick and flavorful after a long day. It takes humble leftover rice and transforms it into a vibrant, spicy dish that always hits the spot. The combination of tangy kimchi, savory pork, and perfectly cooked rice is just irresistible, and honestly, it's so simple to make that even beginner cooks can whip it up without any stress.

Ingredients

• 2 cups cooked rice, preferably day-old
• 6 oz pork shoulder, thinly sliced
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 1/4 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp gochujang (Korean chili paste), optional for extra spice
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 large eggs
• 1 green onion, thinly sliced, for garnish
• Toasted sesame seeds, for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook until browned, about 3-4 minutes. Remove pork from the skillet and set aside.
2. Add the chopped onion to the skillet and cook until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the chopped kimchi and cook for 3-4 minutes, allowing it to soften and caramelize slightly.
4. Add the cooked rice, soy sauce, kimchi juice, and gochujang (if using) to the skillet. Break up any clumps of rice and stir well to combine everything evenly.
5. Return the cooked pork to the skillet and stir to heat through. Cook for another 2-3 minutes, until the rice is heated and slightly toasted.
6. Stir in the sesame oil.
7. While the rice is cooking, fry the eggs in a separate pan to your desired doneness (sunny-side up is great here).
8. Divide the kimchi fried rice between two bowls. Top each bowl with a fried egg, sliced green onion, and toasted sesame seeds. Serve immediately.