Kimchi Fried Rice - Simple and Easy ( 10 minutes approach)

Just tell me, who would not like something nice that can be prepared quickly and easily?. Especially we live in a fast paced world with children and career to juggle. The idea is simple, simple ingredients, simple steps and voila! Without much delay here is the 10 minutes approach!

Here is the result!

Okay here are the ingredients!(serves 4) - as you can see it requires very simple ingredients.

1 - 4 cups of cooked rice (yields roughly 650 gm cooked rice)
2 - 1 table spoon of cooking oil
3 - Pork Belly - 200gm (for Kosher concerned readers, you may use de-boned chicken thigh)
4 - 250 gram of Kimchi (we recommend Chongga Kimchi - the no.1 Korea brand - it makes a difference)
5 - 4 cloves of garlic
6 - 2 stalk of green onion (or spring onion)
7 - 2 tbsp of Chongga Kimchi Sauce (I call it a TOS - touch of spiciness, add more if you want it spicier)
8 - 1 tsp of sesame oil

Here are the steps:

1 - Chop up the spring onion, garlic, Kimchi, pork belly (sliced).

2 - Heat up the wok, add the cooking oil and a pinch of salt (a very small pinch)
3 - Add in the garlic, stir fry to light brown (tips - the edge start to turn brown)

4 - Add in the pork belly, stir fry to cook (tips - the color of the meat turned white)

5 - Add in the rice then Kimchi, stir fry till it's mixed up well

6 - Add in the Chongga Kimchi Sauce and sesame oil, stir fry till it's mixed up well
7 - Lastly add in the spring onion

By the time you are done!

Masterclass tips 1
Traditional kimchi fried rice normally will fry the Kimchi first, in contrast to our method of frying the kimchi last. Why is that so?, we prefer to retain the crunchiness of of the Kimchi in the fried rice, whereby if we fry the Kimchi first, it will become too soft and blended with the rice (some likes it that way).

Master classs tip 2 and 3
Chongga brand of Kimchi is the no 1 selling brand in Korea, it is very difficult to go wrong unless you are very capable of distinguishing different grade of Kimchi. For situation where you will need to chop things up, choose "Poggi" Kimchi which is whole kimchi, it tends to be juicier and you can chop it into the size that you need.

The Kimchi sauce (we call it TOS - taste of spiciness) is another brilliant product from the boys from Chongga, it allows the fried rice to acquire a distinctive taste of Korean kimchi without using a large quantity of Kimchi, normal recipe will require approx 500gm of Kimchi, it's not about skimping on Kimchi (I love kimchi btw), it's about making space for other ingredients, e.g. more pork belly, fish cakes, eggs and the list goes on.