Kimchi Adobo Fried Rice

Print Recipe

5 from 1 vote

A Pinoy meaty version of kimchi fried rice made with leftover pork adobo crisped in butter, sour kimchi, and gochujang.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, fried rice, kimchi fried rice with pork, quick, Savory

Servings: people

Calories: 521kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wok The sloped sides let you toss four cups of rice without losing half of it to the stove.
1 Small frying pan For frying the egg separately so you stay in control of the yolk.
1 Flat wooden spatula Better than a spoon for pressing clumps of cold rice apart against the side of the wok.

Ingredients

1 cup kimchi chopped
1 piece egg fried, for topping
4 cups cooked white rice day-old, leftover
3 tablespoons kimchi juice from the jar
1 tablespoon gochujang
3/4 cup pork adobo chopped
1/4 cup bacon bits cooked
2 teaspoons sesame oil toasted
2 teaspoons sesame seeds toasted
1/4 cup chicharon crushed
2 tablespoons nori strips
2 tablespoons green onion chopped
2 1/2 tablespoons butter
2 tablespoons garlic-infused oil

US Customary - Metric

Instructions

Melt the butter in a wok, then add the garlic-infused oil.
2 1/2 tablespoons butter, 2 tablespoons garlic-infused oil
Once the bubbles subside, add the pork adobo. Cook until the outer part becomes slightly crispy.
3/4 cup pork adobo
Add the chopped kimchi and the gochujang. Continue cooking for 2 minutes.
1 cup kimchi, 1 tablespoon gochujang
Put the leftover rice into the wok. Stir-fry for 3 minutes.
4 cups cooked white rice
Pour in the kimchi juice, then add the sesame oil and sesame seeds. Cook for 2 minutes.
3 tablespoons kimchi juice, 2 teaspoons sesame oil, 2 teaspoons sesame seeds
Add the bacon bits and the crushed chicharon, followed by the nori strips and green onions. Cook for 1 minute.
1/4 cup bacon bits, 1/4 cup chicharon, 2 tablespoons nori strips, 2 tablespoons green onion
Transfer to a serving plate and top it with the fried egg.
1 piece egg
Serve. Share and enjoy!

Video

Notes

Make-ahead – Chop the kimchi, adobo, and green onions and measure the kimchi juice the night before. The wok work runs about ten minutes with no pauses, so there is no time to prep once the butter is in the pan.

Choosing gochujang – Korean tubs carry a heat scale from 1 to 5 printed on the label. A level 2 or 3 gives the color and the background heat this recipe is built around without taking over.

Pan choice – Carbon steel or cast iron browns the adobo better than nonstick. If nonstick is what you have, give the pork an extra minute undisturbed before you start tossing.

Scaling – This doubles, but cook it in two rounds rather than one crowded wok. Hold the kimchi juice at 3 tablespoons for the first round and taste before adding more to the second.

Nutrition