⅔ cup (150 g) cooked white rice
2 oz ground pork
⅓ cup kimchi, chopped
1 large egg, beaten
¼ teaspoon gochujang sauce (Korean red chili paste)
Preheat the pan over medium-high heat for about 90 seconds. Add in 1 teaspoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add ground pork and brown for about 30 seconds or until it breaks up into small pieces.
Add kimchi and stir-fry for about 1 minute. Remove from the pan and set aside.
Rinse and dry the pan, then preheat over medium-high heat for about 90 seconds. Add the remaining oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add egg and stir constantly until soft-scrambled but runny.
Quickly add the cooked rice into the pan and stir well. Continue stirring over medium-high heat for about 1 minute to break up the rice. Once moisture from rice is removed, add the pork and kimchi back in. Add gochujang sauce and stir-fry for about 1 minute, stirring frequently.
Add scallions, salt, and soy sauce to finish. Turn off the heat, mix well, and serve.
Add the rice while the egg is still slightly runny and be sure to stir quickly. Coating each grain of rice with the egg is the key to achieving a fluffy texture.
If the cooked rice is cold, make sure to reheat before adding to the pan.
Overcrowding the pan with too many ingredients may result in undercooked ingredients. If a larger serving is desired, cook in batches to achieve the same fluffy texture.
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