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 developed and reviewed.

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, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, cold cooked short-grain rice
1 cup, chopped kimchi
6 oz, diced small pork shoulder
2 stalks, sliced green onion
3 cloves, minced garlic cloves
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, toasted sesame seeds

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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.