Kimchi Fried Rice

Instructions

1. Prepare the rice
   Fluff the cold rice with a fork, breaking up any clumps. Day-old rice works best as it's drier and less likely to become soggy when stir-fried.
2. Cook the pork
   Heat a large wok or skillet over medium-high heat. Add the diced pork belly or bacon and cook until crispy and the fat has rendered, about 5-6 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pan.
3. Sauté the aromatics
   In the same pan with the rendered fat, add vegetable oil if needed. Add the diced onion and cook until translucent, about 2-3 minutes. Add minced garlic and the white parts of the green onions, stirring for 30 seconds until fragrant.
4. Cook the kimchi
   Add the chopped kimchi to the pan and stir-fry for 2-3 minutes until it begins to caramelize slightly. Add the kimchi juice and gochujang, stirring to combine everything well.
5. Add the rice
   Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 4-5 minutes until the rice is well coated with the kimchi mixture and heated through.
6. Season and finish
   Drizzle the sesame oil and soy sauce over the rice mixture. Add the cooked pork back to the pan and toss everything together until well combined and heated through, about 2 minutes more.
7. Serve
   Transfer the kimchi fried rice to serving plates. Top each portion with a fried egg if desired, sprinkle with the green parts of the green onions and sesame seeds. Serve immediately while hot.