Recipe courtesy of Pubbelly

Kimchee Fried Rice

  • Level: Advanced
  • Total: 6 hr 15 min
  • Active: 1 hr 10 min
  • Yield: 1 serving
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Pork Belly Confit:

7 ounces pork belly

4 cups duck fat 

4 cups vegetable oil 

Steamed Rice:

1 cup sushi rice

Slow-Poached Egg:

1 egg

Fried Rice:

1 tablespoon vegetable oil

1 tablespoon sliced garlic

1/4 cup green peas 

1/4 cup snow peas 

2 tablespoons kimchee 

3 teaspoons jarred kimchee base 

2 teaspoons soy sauce 

1 teaspoon sliced scallions 

1 teaspoon white sesame seeds 


  1. For the pork belly confit: Preheat the oven to 220 degrees F. Combine the pork belly, duck fat and vegetable oil in a high-sided baking dish; the pork belly should be fully submerged. Transfer to the oven and cook for 4 hours.
  2. For the steamed rice: Add the rice and 1 cup water to a rice cooker. Cook for 35 minutes.
  3. For the caramelized pineapple: Heat a nonstick skillet over medium-high heat. Add the pineapple and cook, turning once, until caramelized, about 10 minutes.
  4. For the slow-poached egg: Heat a temperature-controlled water bath to 145 degrees F. Add the egg and cook for 28 minutes. Remove with a slotted spoon and plunge immediately in an ice bath. Before serving, reheat the egg in simmering water for 1 to 2 minutes.
  5. For the fried rice: Cut 2 ounces of the pork belly confit into 1-inch cubes. Heat the vegetable oil in a wok over high heat. Add the garlic and cook until toasted, 1 minute. Add the cubed pork belly and brown on all sides. Add the green peas, snow peas and kimchee and stir fry 1 to 2 minutes. Add 2 cups of the steamed rice and leave undisturbed to toast on one side, 1 to 2 minutes. Slowly add the kimchee base and soy sauce and stir to incorporate. Stir in the caramelized pineapple and transfer the fried rice to a bowl. Crack the slow-poached egg over the top. Garnish with scallions and sesame seeds.