July 27, 2011
Kimchi Fried Rice with Pork
2 heads (cabbabge) kimchi, chopped (divided use)
1 lb pork, diced (I used boneless rib meat)
4 cups cooked, leftover rice*
1 tablespoon soy sauce
2 egg, beaten
1/2 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Place the pork, soy sauce and 1 cup of the leafest bits of kimchi (and any expressed 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 your leftover rice and the chopped kimchi on the countertop.
Heat a bit of oil in a wok or tall sided pot. Add the the pork mixture. Add about a cup of stock or water if the mixture is too dry.Cook for about 20 minutes or until tender. By the end of the cooking time, all liquid should have evaporated. Add the rice and stir fry for a few minutes. Add the kimchi. Cook until all ingredients are warmed through.
*It needs to be leftover! I just make a batch the day before I want to make the kimchi rice.