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.
I love kimchi. One day I am going to have to make it myself but in the meantime, I get it from our local Korean supermarket which, on weekends, has an area where women are making kimchi and packing it up right in front of you. It is so good. Much better than the kind that comes in jars. Whenever we have a big batch of kimchi, I like to use some of it to make kimchi fried rice. The basic version is just kimchi, leftover rice and egg but I dressed it up a bit and added pork. Because I can! The result was a filling, spicy, bowl of deliciousness.