This dish transforms leftover rice into a restaurant-quality meal with bold Korean flavors. I developed this version after years of perfecting the balance between spicy kimchi and rich pork.
The key is using day-old rice and high heat to achieve that signature crispy texture. Thinly sliced pork belly adds depth, while gochujang brings authentic spice that defines the dish.
You’ll end up with a dish that’s both comforting and complex, with each bite delivering a perfect mix of savory pork, tangy kimchi, and crispy rice. The aroma alone will transport you to a Seoul street market.
Serve with a fried egg on top for extra richness. Here’s how to make it.
Ingredients for Kimchi Fried Rice Recipe with Pork
Pantry staples meet specialty Korean ingredients for bold, complex flavors in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked White Rice 🍚 | 4 cups | Cold, preferably overnight |
| Pork Belly 🥩 | ½ lb | Thinly sliced, about 1/4-inch thick |
| Kimchi 🥬 | 1 ½ cups | Well-fermented, chopped coarsely |
| Gochujang 🌶️ | 2 tbsp | Korean red pepper paste |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point preferred |
| Yellow Onion 🧅 | ½ whole | Finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Low-Sodium Soy Sauce 🥫 | 2 tbsp | Or tamari for gluten-free |
| Sesame Oil 🫒 | 1 tsp | Toasted, for finishing |
| Green Onions 🧅 | 3 whole | Thinly sliced, for garnish |
| Large Eggs 🥚 | 4 whole | For topping, fried sunny-side up |
| Granulated Sugar 🧂 | 1 tsp | To balance kimchi acidity |
| Sesame Seeds 🌰 | 1 tsp | Toasted, for garnish |
| Kosher Salt 🧂 | ½ tsp | Plus more to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The kimchi and gochujang are non-negotiable here. Look for napa cabbage kimchi in the refrigerated section at H Mart or Korean markets—it has the best tangy-spicy balance. For gochujang, Sempio or Chung Jung One brands are widely available and reliable. Pork belly can be tricky to find; Asian grocery stores usually carry it pre-sliced, or ask your butcher to slice it thin for you.
No pork belly? Thick-cut bacon works in a pinch (blot excess fat first). Out of kimchi? Sauerkraut plus a dash of sriracha mimics the tang and heat, though the flavor won’t be as deep. Skip the sugar if your kimchi is already sweet. For extra umami, add 1 tbsp fish sauce (or vegan fish sauce for plant-based versions). The rice must be cold—freshly cooked won’t crisp up right.
Leftovers keep 3-4 days in the fridge, but the egg topping is best added fresh. Reheat in a skillet to revive the crispy texture. The gochujang and kimchi will last weeks in the fridge (kimchi gets tangier over time). Freeze pork belly slices for up to 3 months if you won’t use it all.
Why You’ll Love This Recipe
- I’ll be real: this is my secret weapon for using up that forgotten rice and half-empty kimchi jar in the fridge.
- One Pan Meal: I toss everything into a single skillet—pork belly, kimchi, gochujang—and it’s done before I can set the table.
- Flavor Bomb: The tangy kimchi and spicy gochujang turn plain rice into something I crave for days.
- Weeknight Hero: Here’s what sold me—it’s ready faster than takeout, and my kids actually ask for seconds.
Step-by-Step Instructions for Kimchi Fried Rice With Pork
This method delivers maximum flavor with minimal effort and perfect texture every time.
Step 1: Cook the Pork Belly Until Crispy
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the 0.5 lb pork belly slices in a single layer, being careful not to overcrowd the pan. I cook them undisturbed for 3-4 minutes per side to develop a deep golden crust.
You’ll know they’re ready to flip when the edges start to curl and turn golden brown. The fat will render out, creating crispy bits that add incredible texture to your dish. Transfer the cooked pork belly to a paper towel-lined plate and sprinkle with a pinch of 0.5 tsp kosher salt and 0.25 tsp ground black pepper.
Step 2: Sauté Aromatics and Kimchi
In the same skillet with the rendered pork fat, add the 0.5 whole yellow onion and sauté for 2-3 minutes until translucent. Then add the 4 cloves garlic cloves and cook for 30 seconds until fragrant but not browned.
Stir in the 1.5 cups kimchi and cook for 3-4 minutes until it softens and the liquid has mostly evaporated. I like to press it into the pan with my spatula to maximize contact with the heat. Add the 1 tsp granulated sugar to balance the kimchi’s acidity and the 2 tbsp gochujang for depth of flavor.
Step 3: Combine Rice and Seasonings
Add the 4 cups day-old cooked white rice to the skillet, breaking up any clumps with your spatula. The cold rice is crucial—it fries up beautifully without turning mushy. Stir-fry for 4-5 minutes until the rice is heated through and starts to crisp slightly on the bottom.
Pour in the 2 tbsp low-sodium soy sauce and stir to distribute evenly. I taste at this point and adjust seasoning if needed, though the kimchi and gochujang provide plenty of saltiness. The rice should be golden in spots with all the ingredients well incorporated.
Step 4: Finish and Garnish
Drizzle the 1 tsp sesame oil over the fried rice and stir to combine. Remove from heat and let it rest for 2 minutes while you fry the eggs. For each serving, I fry one of the 4 whole large eggs sunny-side up in a separate pan until the whites are set but yolks remain runny.
Divide the fried rice among plates, top each with a fried egg, and sprinkle with 3 whole green onions and 1 tsp sesame seeds. The runny yolk mixing with the spicy, savory rice is what makes this dish irresistible. Serve immediately while hot.
Pro Tips For Making Kimchi Fried Rice Recipe With Pork
- Crisp the Pork First: Render the pork belly in the pan first until golden and crispy—about 5-7 minutes on medium-high heat. This builds flavor in the oil that’ll coat every grain of rice.
- Squeeze the Kimchi: I learned this the hard way—drain and squeeze excess liquid from the kimchi before adding it, or you’ll end up with soggy fried rice instead of that perfect slightly chewy texture.
- Use Cold Rice: Day-old, straight-from-the-fridge rice is non-negotiable. Fresh rice steams instead of frying, and you’ll lose that distinct grain separation that makes this dish work.
- Bloom the Gochujang: Sounds weird, but it works: cook the gochujang in the hot oil for 30 seconds before adding anything else. It deepens the flavor and keeps it from clumping in the rice.
Serving Suggestions for This Dish
Family-Style Presentation
Serve this dish in a large, shallow bowl to showcase the vibrant colors. I love using my vintage cast iron skillet for a rustic touch that keeps the rice crispy. The sizzling presentation at the table always impresses guests. 💛
Individual Plating
For a restaurant-quality look, mound the fried rice in the center of each plate. Create a small well in the top for the fried egg, letting the yolk peek out. Drizzle extra sesame oil in a zigzag pattern for visual appeal.
Garnish Like a Pro
Sprinkle green onions and sesame seeds in a circular pattern around the egg. Add a small pile of extra kimchi on the side for those who want more heat. The contrast of colors makes the dish pop.
Side Pairings
A simple cucumber salad with rice vinegar balances the richness. Or serve with steamed edamame for a protein boost. I often add quick-pickled radishes for a tangy crunch. 🌟
For a heartier meal, pair with grilled corn brushed with gochujang butter.
Drink Recommendations
An ice-cold Korean lager like Hite or OB cuts through the spice. For non-alcoholic options, barley tea or sweet plum tea complement the flavors beautifully.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy when fried. Always use cold, day-old rice for the best texture and crispiness.
What’s the best substitute for pork belly?
Thick-cut bacon works well—just blot excess fat first. For a leaner option, try ground pork or even chicken thigh, though the flavor will be less rich.
How do I adjust the spice level?
Reduce gochujang to 1 tablespoon for milder heat, or use mild kimchi. For extra spice, add a dash of sriracha or 1/2 tsp red pepper flakes.
Can I make this dish vegetarian?
Omit the pork and use tofu or mushrooms for protein. Replace fish sauce with soy sauce or vegan fish sauce, and ensure your kimchi is vegetarian-friendly.
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