Kimchi Fried Rice with Pork

Kimchi fried rice (13) WM

I used to not be a fan of kimchi.  It was to sour and vinegar-y.  My husband loves anything with vinegar, and over the years I have tried and retried kimchi.  There is a little Asian market in Boulder whose owner makes her own kimchi, and it is pretty good.

What exactly is kimchi?  According to it is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  It is often described as “spicy” or “sour”.  It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion or cucumber.

Kimchi fried rice (12) WM

serves 4

approximate time: 1 hour


  • 1 egg per person
  • 2 tbsp sesame or peanut oil
  • small pork tenderloin, cut into bite sized pieces
  • 2-3 cups uncooked Calrose rice (this will make about 4-6 cups steamed rice) – it’s best if you can make this ahead of time
  • 3 cups kimchi, coarsely chopped
  • 1/2 cup kimchi juice
  • 2 tablespoons Sriracha or chili garlic sauce sauce (or more depending on your taste preference)
  • 2 green onions, sliced
  • 2 bunches baby bok choy, coarsely chopped


1. Cut the pork tenderloin into bite sized pieces and cook thoroughly in a medium high skillet.  Set aside once cooked.

2. Begin to boil the eggs, boil until just slightly hard.  Cool and peel.

3. Scoop out the rice and brown in the skillet.  Add the kimchi and juice.  Mix in the Sriracha or chili garlic sauce sauce

4. Stir in the sliced green onions and baby bok choy.  Mix all ingredients together.

5. Serve on a plate with the sliced egg on top.

Kimchi fried rice (36)