Fast, tasty, and dead simple to make. Make Easy Kimchi Fried Rice and put dinner on the table in 15 minutes! Korean comfort food at its best.
Heat non-stick pan or cast-iron skillet to medium-high heat. Add oil to coat the bottom of the pan, about 1-2 Tb.
Add pork and let it sizzle away. If the pork is fully cooked, let it heat up and brown a bit on the edges. If the pork is raw, cook thoroughly until no pink remains.
Add kimchi and the kimchi juice. Mix thoroughly with pork and cook down until kimchi has softened and juice has reduced somewhat, about 5 minutes.
Add cold rice. Break up with a wooden spoon until no clumps remain. Mix thoroughly with kimchi and pork mixture. Taste and adjust seasoning, adding more kimchi juice or 1-2 Tbsp of Gochujang if necessary.
Remove from heat. Add sesame seed oil (about 1-2 Tb), sesame seeds, and sliced green onion. Top with a fried egg and sriracha, if desired. Enjoy!
This is a great way to use old, sour kimchi and leftover rice, as well as odd bits of pork that are hanging around in your fridge. If you do not have leftover rice that has been refrigerated, you can make rice and then spread it on a baking sheet to cool in the fridge. Thanks to America's Test Kitchen for this tip!