Breastfeeding Friendly Gluten Free Kimchi Fried Rice
Total time30 min
Prep time10 min
Cook time20 min
4.6(30)
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Learn more →Ingredients
4 servings
- 3 cups cooked short-grain white rice, day-old and cold
- 1 cup kimchi, roughly chopped
- ¼ cup kimchi brine (liquid from the kimchi jar)
- 3 tbsp tamari
- 1 tbsp gochujang
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 4 oz pork belly or bacon, cut into ½-inch pieces
- 3 scallions, white and green parts separated, thinly sliced
- 4 large eggs
For the sauce
- 1 tsp sesame oil
For serving
- 1 tsp sesame seeds (optional)
- 1 tsp sesame oil, for drizzling (optional)
Instructions
- 1
In a small bowl, stir together the tamari, gochujang, kimchi brine, and 1 tsp sesame oil until smooth. Set aside.
- 2
Heat 1 tbsp neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the pork belly and cook, stirring occasionally, until the pieces are browned and the fat has rendered, about 4–5 minutes. The meat should be cooked through with no pink remaining.
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