Kimchi Fried Rice

• 1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
• 1/4 cup soy sauce
• 1/4 cup mirin
• sea salt and white pepper to taste
• 2 tablespoons sesame oil, for frying
• 2 cups kimchi, julienned
• 1/4 cup Korean peppers (gochu), sliced into rings
• 4 cups cooked Calrose rise, chilled
• 1/4 cup kimchi juice, poired from a kimchee jar
• 1/4 cup chopped scallions
• 1 tablespoon vegetable oil
• 4 eggs
• 1 tablespoon roasted and salted sesame seeds

1. In a medium mixing bowl, combine the pork belly, soy sauce and mirin.
2. Season with salt and white pepper.
3. Set aside.
4. Heat a skillet over medium-high heat.
5. Sear the pork belly for 3 to 4 minutes on each side until the marinade caramelizes on the meat.
6. Set the skillet aside, letting the pork continue to cook off the heat for about 10 minutes.
7. Slice crosswise into 1/4-inch strips and transfer to a bowl.
8. Heat a wok or large nonstick skillet over medium-high heat.
9. Add the sesame oil and warm for 1 minute.
10. Add the reserved pork belly, kimchee and Korean peppers and saute for 3 to 4 minutes, stirring constantly.
11. Add the rice and break it up with the back of a wok ladle, tossing constantly to prevent it from sticking to the wok.
12. Add the kimchi juice and scallions, and season with salt and white pepper.
13. Remove from the heat and set aside.
14. Heat another nonstick skillet over medium-low heat.
15. Add the vegetable oil and warm for 1 minute.
16. Crack the eggs into the pan and cook sunny side up until done.
17. Season with salt and white pepper.
18. Place a mound of fried rice on 4 separate plates and top each mound with a fried egg.
19. Garnish with the sesame seeds and serve immediately.

pork belly, soy sauce, mirin, salt, sesame oil, korean peppers, rise, kimchi juice, scallions, vegetable oil, eggs, sesame seeds

Taken from www.foodrepublic.com/recipes/kimchi-fried-rice-recipe/ (may not work)