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“KIMCHI FRIED RICE WITH PORK” IS IN:

KIMCHI FRIED RICE WITH PORK 
2 heads cabbage (kimchi), chopped
1 lb. pork, diced (recommend boneless ribmeat)
4 c. rice, cooked day before or leftover rice is great!
1 tbsp. soy sauce
2 eggs, beaten
1/2 tsp. sesame oil
1/4 tsp. Maggi Seasoning

Place the pork, soy sauce and 1 cup of the leafiest bits of kimchi with juices in a resealable container. Refrigerate overnight.

In a nonstick pan, heat a bit of oil. Meanwhile, beat together the eggs sesame oil, and Maggi seasoning. Pour into the pan to form a flat omelette. Flip once. Remove to plate and slice. Set aside.

Place the rice and the chopped kimchi on the countertop. Heat a bit of oil in a wok or tall-sided pot. Add pork. Add about 1 cup stock or water if too dry. Cook for about 20 minutes or until tender and all liquid has evaporated. Add rice; stir-fry for a few minutes. Add kimchi and warm through.

Ready to serve.

Submitted by: Karen LaValley

recipe reviews
Kimchi Fried Rice with Pork
 #188901
 Phillip (North Carolina) says:
There is a big difference between kimchi, fermented spicy cabbage, and plain cabbage. What are you calling for here?

 

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