Kimchi Fried Rice

Kimchi Fried Rice: Step by Step

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1. Break up the cold rice with wet fingers until no lumps remain.

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2. Heat the vegetable oil in a wok and fry the pork for 4 minutes, until the fat runs and the edges crisp.

   Mark done Start 4 min timer

3. Add the garlic and cook 30 seconds.

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4. Add the kimchi and fry over a high heat for 3 minutes, until it darkens and smells sweet.

   Mark done Start 3 min timer

5. Stir in the gochujang and sugar and cook 1 minute.

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6. Add the rice and the kimchi juice and toss for 4 minutes, pressing the rice against the hot pan and lifting.

   Mark done Start 4 min timer

7. Stir in the sesame oil and take off the heat.

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8. Fry the eggs in a separate pan until the whites are set and the yolks still soft.

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9. Divide the rice between two bowls, top each with an egg.

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10. Scatter the spring onions, sesame seeds and nori over.

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Related guide: Choosing rice.

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Things to Watch For

1. Sour kimchi, not fresh. Three weeks open is right.
2. Use the juice — it is half the seasoning.
3. Cold rice, pressed and lifted rather than stirred.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve It With

A fried egg, always · Miyeokguk · Cold barley tea

Storing Leftovers

Keeps 2 days refrigerated. Reheat in a hot pan and add a fresh egg.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.