The grilled meat restaurant's fried rice.
Fried Rice⏱ 15min👥 1 servings
Ingredients
- 120g of pork belly.
- A small handful of kimchi.
- 1 cup Napa cabbage (mostly stems).
- 20 grams of carrots.
- 5 stalks of chives (or green onions).
- One instant rice pack.
- 1 tablespoon of gochujang.
- 1 tablespoon of soy sauce.
- Beef bouillon powder: 0.5 teaspoon (or 1 tablespoon of oyster sauce).
- 1 teaspoon of sugar.
- 0.5 teaspoon minced garlic.
- 1 tablespoon of seasoned sauce.
- 1 tablespoon of sesame oil.
- 3 pinches of black pepper.
- 3 eggs (optional).
- A pinch of salt (for the eggs).
Instructions
1
Place the pork belly on a pan and grill it. When oil starts to render, add some kimchi and cook together until thoroughly grilled.
2
The perfectly grilled pork belly and kimchi are cut into bite-sized pieces, perfect for eating with a spoon.
3
Add the Napa cabbage, carrots, and the pre-made sauce to a pan and stir-fry over medium heat.
4
Once the sauce starts to simmer, add one package of instant rice (that hasn't been heated) and stir-fry for 1 minute.
5
Stir-fry the chopped chives with sesame seeds and dried seaweed flakes (kim).
6
Gather the fried rice in the center of the pan and pour the egg mixture around the edges. Cook over low heat until a crispy crust forms on the bottom.
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