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kimchi rice

Kimchi Rice with Pork and Cabbage

Indulge in the savory delight of kimchi rice with this easy and flexible recipe. All of the goodness of takeout but much easier on the wallet!
5 from 1 vote
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Course Main Course
Servings 8
Calories 563 kcal

Ingredients
  

  • 4 cups cooked white or brown rice
  • 1 lb ground pork thawed if frozen
  • Salt and pepper
  • 4 garlic cloves peeled and grated
  • 1- inch piece fresh ginger grated (you can leave ginger skin on, it’s fine!)
  • 4 cups thinly sliced Napa cabbage or green, or bok choy, or whatever you have
  • 1 cup chopped kimchi
  • 2 tablespoons kimchi juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce or liquid aminos
  • 2 tablespoons sesame oil
  • 4 large eggs

Instructions
 

  • Before you get started, you may choose to scramble eggs and set aside if you don't want to handle two pans at the same time. You can also move the rice to the side of the pan or wok and scramble in the same dish, but you run the risk of soggy rice so if it's your first time making this, I recommend scrambling separately.
  • Heat the wok over high heat and add a splash of oil.
  • Season ground pork with salt and pepper.
  • Brown the pork in the wok until fully cooked. Remove and set aside.
  • In the same wok, add grated garlic and ginger. Sauté briefly until fragrant.
  • Add thinly sliced Napa cabbage (or chosen greens) to the wok. Stir-fry until wilted.
  • Introduce chopped kimchi to the mix. Stir well to incorporate the flavors.
  • Pour in kimchi juice, rice vinegar, soy sauce (or liquid aminos), and sesame oil. Mix thoroughly for a savory blend.
  • Rice Integration:
  • Add the cooked rice to the wok. Toss and stir until the rice is evenly coated with the flavorful mixture.
  • Either take this time to scramble eggs A) in a separate pan (recommended) or B) in the wok, after you push aside the rice to free up some open space. Or at this time you can add your already scrambled and set aside eggs. Stir to incorporate.

Notes

  • This was the first step in the directions but I'm repeating it here because it's important! Before you get started, you may choose to scramble eggs and set aside if you don't want to handle two pans at the same time. You can also move the rice to the side of the pan or wok and scramble in the same dish, but you run the risk of soggy rice so if it's your first time making this, I recommend scrambling separately.
  • Adjust seasoning as you see fit — sometimes I'll add more soy sauce or liquid aminos, another splash of vinegar, or more salt and pepper. I think learning to adjust seasoning as you go is one of the most important skills to perfect as a home cook. As a rule, I never trust seasoning that is recommended in blogs or even cookbooks! I start there but typically add more. Bland food is the enemy of a good home cook. 
  • You can cook your rice ahead of time, or even the night before and refrigerate for use the following night. 
  • I froze a quart of this to have at a later date — when I was pregnant with my first child, I meal prepped a bunch of this and it thawed out well in a skillet with a bit of water added to steam it up. 

Nutrition

Calories: 563kcalCarbohydrates: 77gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 123mgSodium: 394mgPotassium: 431mgFiber: 2gSugar: 1gVitamin A: 257IUVitamin C: 11mgCalcium: 84mgIron: 2mg
Keyword fried rice, kimchi, kimchi rice
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