- 1 1/2 cups short-grain Asian rice
- 2 cups water
- 1/4 cup peanut oil
- 1 cup sliced roast pork
- 1 cup sliced Chinese-style sausage
- One 1-inch piece of fresh ginger, peeled and thinly sliced
- 1 dried red chile
- 1 garlic clove, crushed
- 2 ounces mung bean sprouts
- 1 large egg, beaten
- 1 1/2 cups kimchi, coarsly chopped and drained, liquid reserved
- 1/2 cup thinly sliced scallions, plus more for garnish
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
How to make this recipe
In a medium saucepan, cover the rice with the water and bring to a boil. Add a pinch of salt, cover and cook over low heat until the water is absorbed and the rice is just tender, about 20 minutes. Remove from the heat and let stand, covered, for 20 minutes. Spread the rice on a large rimmed baking sheet and let cool, then cover and refrigerate until cold, about 30 minutes.
In a very large skillet, heat the peanut oil until shimmering. Add the sliced pork and sausage and stir-fry over high heat for 2 minutes. Add the ginger, chile and garlic and stir-fry until fragrant, about 1 minute. Add the bean sprouts and stir-fry for 30 seconds, then push the mixture to one side of the skillet. Add the egg to the other side of the skillet and scramble just until set, about 1 minute.
Add the cold rice to the skillet and stir-fry over high heat until coated and hot, about 2 minutes. Add the kimchi, scallions, soy sauce and sesame oil and stir-fry until hot, 1 to 2 minutes. Spoon the fried rice into bowls, garnish with thinly sliced scallions and serve.
The cooked rice can be refrigerated overnight.