Pork & Kimchi Fried Rice
In this healthy fried rice recipe, zucchini, carrots and kimchi are tossed with Korean gochujang for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
Ingredients
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1 teaspoon peanut or neutral oil, such as canola or avocado plus 2 tablespoons, divided
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2 large eggs, beaten
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3 scallions, thinly sliced
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2 teaspoons grated fresh ginger
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2 teaspoons minced garlic
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1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
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1 cup diced zucchini
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1 cup diced carrots
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2 cups cold cooked brown rice
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1 cup chopped kimchi (see Tips)
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3 tablespoons gochujang (see Tips)
Description
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Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
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Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add pork and cook, stirring, for 1 minute. Add zucchini and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
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Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
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Return the pork, vegetables and eggs to the wok; add kimchi and gochujang sauce and stir until well combined.
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