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5.1.17

Kimchi Fried Rice Bowls with Local Pork & Eggs

Serves 2 to 3

  • ½ pound ground pork sausage (sweet, spicy, or unseasoned)
  • 1 16-ounce jar kimchi
  • 2 cups cooked rice (white or brown)
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 egg, fried
  • 3 scallions, thinly sliced
  • 1 handful cilantro, roughly chopped
  • 2 tablespoons sesame seeds
Sarah Waldman

1. Preheat a large skillet over medium-high heat (I like to use a cast iron skillet). Add in the ground pork and brown the meat, breaking it up with the back of a spoon or spatula as it cooks. As the pork browns, drain the kimchi through a sieve.

2. Add the drained vegetables and rice to the skillet. Drizzle the soy sauce and sesame oil over the rice mixture, then turn the heat up to high. Cook the fried rice, flipping often, until it begins to crisp up around the edges. Once the rice is crisp, the dish is done. Turn off the heat and serve Kimchi Fried Rice in shallow bowls topped with a fried egg, scallions, cilantro, and sesame seeds.

This recipe was originally published with the story Buried Treasure.