Fried rice was always a popular choice among customers at our former restaurants. Its versatility and ease of preparation make it a favorite dish, whether made with a few or numerous ingredients. Common additions to fried rice include chicken, beef, pork, mushrooms, shrimp, and a variety of diced vegetables.

For maximum flavor, the rice should be "day old" (made and refrigerated for at least 12 hours), but fresh cooked rice can also be used.

Recipe Type: Korean, Fried, Rice, Meat, Vegetable
Servings: 4

Ingredients:
4 cups "day old" cooked rice
1 cup kimchi
1/4 pound pork belly (or pork shoulder)
1 each small onion
6 each cloves garlic
2 each green/spring onions or scallion
2 tablespoons soy sauce
1 teaspoon black pepper
1 tablespoon sesame oil
cooking oil

Directions:
Cut meat into thin strips no longer than 1 1/2 inches.
Peel onion, then cut into small pieces
Thin slice garlic cloves from top to bottom.
Trim top and bottom of green/spring onion, then finely chop.
Cut kimchi into short strips.
Squeeze juice from kimchi into a cup.
Break up clumped rice with fork or chopsticks.

Cooking
Preheat wok/stir fry pan over medium-high heat.
Add sesame oil, meat, sliced garlic, and a drizzle of soy sauce first, stir fry until lightly browned.
Add kimchi strips and stir fry about two to three minutes.
Add rice, sprinkle with black pepper, and stir fry for about five to eight more minutes.
Stir the reserved kimchi juice into the fried rice then remove from heat.

Serve
Divide onto serving plates or bowls and top with a fried egg if desired, and sprinkle with the chopped green onion.
Korean beer, Makgeolli, or corn tea go well with fried rice.