📖 Instructions

1. Prepare the Rice: If you're not using day-old rice, cook the rice at least a few hours in advance. Spread it out on a baking sheet to cool and dry slightly. This prevents clumping and gives the fried rice a better texture.
2. Marinate the Pork: In a bowl, combine the thinly sliced pork belly with soy sauce, sesame oil, minced garlic, and a pinch of black pepper. Mix well and let it marinate for at least 15 minutes. This infuses the pork with flavor and tenderizes it.
3. Prep the Kimchi: Roughly chop the kimchi into smaller, bite-sized pieces. If the kimchi is very wet, gently squeeze out some of the excess liquid. Reserve a tablespoon or two of the kimchi juice, as it adds a ton of flavor to the fried rice.
4. Whisk the Eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper until they are light and frothy. Set aside.
5. Heat the Wok: Place a wok or large skillet over high heat. Add vegetable oil and heat until it's shimmering and almost smoking. This high heat is essential for achieving that signature wok hei (wok breath) flavor.
6. Scramble the Eggs: Pour the whisked eggs into the hot wok. Let them cook for a few seconds, then use a spatula to scramble them into small pieces. Remove the scrambled eggs from the wok and set aside.
7. Sauté the Pork: Add more vegetable oil to the wok if needed. Add the marinated pork belly and sauté until it's cooked through and slightly browned. This usually takes about 3-5 minutes.
8. Add Kimchi and Aromatics: Add the chopped kimchi, minced garlic, and sliced green onions to the wok with the pork. Sauté for another 2-3 minutes, stirring constantly, until the kimchi is slightly caramelized and fragrant.
9. Incorporate the Rice: Add the cooked rice to the wok. Break it up with your spatula and mix it well with the pork and kimchi mixture. Ensure that the rice is evenly coated with the flavors.
10. Season and Stir-Fry: Add soy sauce, gochujang (if using), sesame oil, and the reserved kimchi juice to the wok. Stir-fry everything together for another 3-5 minutes, until the rice is heated through and slightly crispy. Taste and adjust the seasoning as needed. You can add a pinch of sugar to balance the flavors if the kimchi is too sour.
11. Combine Everything: Return the scrambled eggs to the wok. Toss everything together to combine. Garnish with sesame seeds and extra sliced green onions.
12. Serve Immediately: Serve the Sautéed Spicy Kimchi and Pork Egg Fried Rice hot. Enjoy!