Tangy, spicy kimchi gets caramelized right in the pan alongside scallion whites, building that deep, funky-savory base this fried rice is known for. Day-old rice gets pressed into the skillet and left to crisp before it's tossed with a bold sauce of tamari, gochujang, and kimchi brine, so every grain turns fragrant and slightly toasted. Each bowl is finished with a fried egg with a just-set yolk, plus a scatter of scallion greens, a drizzle of sesame oil, and a sprinkle of sesame seeds for crunch. It's a fast, weeknight-friendly way to turn leftover rice into something craveable, and it fits neatly into a vegetarian kitchen. Spoon that runny yolk through the rice right before you dig in — it's the best part.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, stir together the tamari, gochujang, kimchi brine, and 1 tsp sesame oil until smooth. Set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
