Intermediate-Level Kimchi Fried Rice with Pork and Egg

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy and savory kimchi fried rice elevated with tender pork, sautéed vegetables, and a perfectly fried egg on top. This Middle Eastern recipe, ready in about 30 minutes, pairs cooked short-grain rice, kimchi, and pork shoulder for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 450 cal/serving

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Ingredients

3 cups cooked short-grain rice, cold
1 cup kimchi, chopped
6 oz pork shoulder, diced small
2 stalks green onion, sliced
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
2 tbsp vegetable oil
2 large eggs
to taste salt
to taste black pepper
1 tsp sesame seeds, toasted

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 oz diced pork shoulder and sauté for 4-5 minutes until browned and cooked through.
Step 2: Add 3 minced garlic cloves and 1 cup chopped kimchi to the skillet; stir-fry for 3 minutes until fragrant and kimchi softens.
Step 3: Stir in 3 cups cold cooked short-grain rice, breaking up any clumps with a spatula. Cook for 4-5 minutes, stirring frequently, until rice is heated through and starting to get crispy bits.
Step 4: Add 2 tbsp soy sauce, 1 tbsp gochujang, and 1 tbsp sesame oil; mix thoroughly to coat all rice and ingredients evenly. Cook for another 2 minutes.
Step 5: Stir in 2 sliced green onions, season with salt and black pepper to taste, then remove from heat.
Step 6: In a separate nonstick pan, fry 2 large eggs sunny-side up over medium heat until whites are set but yolks remain runny, about 3-4 minutes.
Step 7: Serve kimchi fried rice topped with a fried egg, garnished with 1 tsp toasted sesame seeds.