Feta and Kimchi Fried Rice
A delightful fusion of savory, spicy kimchi fried rice with the tangy, salty creaminess of feta cheese. This dish offers a unique twist on a Korean classic, creating a truly satisfying main course.
Ingredients
- •4 cup cooked short-grain rice, day-old, cold
- •0.5 lb pork belly, diced into 1/2-inch pieces
- •1 cup kimchi, roughly chopped, juice reserved
- •2 tablespoon neutral cooking oil (e.g., canola, vegetable)
- •4 cloves garlic, minced
- •0.5 yellow onion, small, finely diced
- •1 tablespoon gochujang (Korean chili paste)
- •2 tablespoon soy sauce
- •1 teaspoon granulated sugar
- •1 tablespoon toasted sesame oil
- •2 large eggs
- •4 oz feta cheese, crumbled
- •4 stalks scallions, chopped, divided
- •1 tablespoon toasted sesame seeds
- •0.25 teaspoon freshly ground black pepper
- • to taste salt
Instructions
- 1.
Prepare all ingredients: Ensure rice is day-old and cold. Dice pork belly, chop kimchi, mince garlic, dice onion, chop scallions (reserving some for garnish).
- 2.
Cook the pork belly: Heat a large wok or a non-stick skillet over medium-high heat. Add the diced pork belly and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the cooked pork belly with a slotted spoon and set aside, leaving about 1-2 tablespoons of rendered fat in the pan. If there is too much fat, drain some off; if not enough, add a splash of neutral oil.
- 3.
Sauté aromatics: Add the minced garlic and diced onion to the pan with the pork fat. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
- 4.
Cook the kimchi: Add the chopped kimchi and about 2 tablespoons of its reserved juice to the pan. Cook, stirring frequently, for 3-5 minutes until the kimchi softens and develops a deeper red color.
- 5.
Add seasonings: Stir in the gochujang, soy sauce, sugar, and black pepper. Cook for 1 minute, allowing the flavors to meld.
- 6.
Introduce the rice: Add the cold, day-old rice to the pan. Break up any clumps with your spatula and stir-fry vigorously for 5-7 minutes, ensuring the rice is well coated with the kimchi mixture and heated through. Some grains should begin to crisp slightly.
- 7.
Cook the eggs: Push the rice to one side of the pan, creating a clear space. Crack the eggs directly into the clear space and scramble them until just set. Then, incorporate the scrambled eggs into the fried rice mixture.
- 8.
Combine and finish: Return the crispy pork belly to the pan. Add most of the chopped scallions (reserving some for garnish) and the crumbled feta cheese. Stir gently to combine, cooking for just 1-2 minutes until the feta is slightly warmed but not fully melted, retaining its texture. Drizzle with toasted sesame oil and stir once more.
- 9.
Serve: Taste and adjust seasoning with salt if needed. Transfer the Feta and Kimchi Fried Rice to serving bowls. Garnish with the remaining chopped scallions and toasted sesame seeds. Serve immediately.
Tips
- 💡Always use day-old, cold rice for fried rice. Freshly cooked rice is too moist and will result in a soggy dish.
- 💡Don't overcrowd the pan. If you're making a larger batch, cook the rice in two separate batches to ensure proper stir-frying and crisping.
- 💡Adjust the gochujang to your preferred spice level. For a milder dish, reduce the amount; for extra heat, add a little more.
- 💡The feta cheese is best added at the very end and stirred in briefly, so it warms through but doesn't completely melt, maintaining its distinct tangy flavor and creamy texture.
- 💡For an extra layer of flavor, consider adding a fried egg on top of each serving, with a runny yolk to mix into the rice.
Recipe from TheCookbook.ai
Created by Basil Roux