Kimchi & Pork Mince Fried Rice 🌶 🇰🇷

People who say they don't like Korean kimchi perhaps due to its acidity would happily eat kimchi fried rice.  In fact, if you ever wonder what 'umami' is all about, or that indescribable, perfectly savoury flavour one experiences when eating certain foods, give kimchi a try in this recipe.  Use 'matured' kimchi that has been well fermented and some of its nutritious red juice as well.  Stir fried together with pork mince and aromatics, kimchi sweetens to enhance the flavour of the other ingredients.  Top it the Korean way with a runny fried egg and a sprinkling of sesame seeds.  You'll be back for more.  While kimchi is available from most supermarkets, I recommend the locally made ones from Asian groceries and check out my recipe here  if you would like to make a batch of your own.

Serves 2

INGREDIENTS

• 350g / 12oz cooked, cold long grain rice*
• 250g / 9oz pork mince
• 1 cup cabbage kimchi
• 2 tablespoons kimchi juice
• ½ medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon vegetable or olive oil, plus extra for frying the eggs
• 1 tablespoon oyster sauce
• 2 tablespoons spring onions, finely chopped
• 2 eggs
• 2 teaspoons toasted sesame seeds

METHOD

1. Press kimchi through a sieve to extract as much juice as possible, about 2 tablespoons.  Slice kimchi into bite-size pieces.
2. In a wok, heat oil on medium high until hot.  Add onions and sauté for 1 minute until soft and lightly brown.  Add pork mince.  Spread them out in the pan with your spatula and let them fry for about a minute until slightly caramelised.  Add the garlic and oyster sauce and toss to combine.  Sauté for another minute or so until the pork is cooked through.
3. Add the kimchi.  Sauté for 30 seconds, then add the cooked rice.  Use the spatula to gently break up the rice and mix it with the other ingredients.  Continue to stir fry for a few minutes until the rice grains are separated and coated with oil.  Add kimchi juice and 1 tablespoon of spring onions.  Give it a final toss to combine.
4. Fry 2 eggs with a little oil in a separate pan.  Serve fried rice in two individual plates and top each with a fried egg.  Garnish with the remaining tablespoon of spring onions and sesame seeds.

*Instructions for cooking plain rice by absorption method is here.  For convenience, you can use packaged cooked rice.