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Chop the kimchi into smaller sizes and set aside with kimchi juice.
Slice the pork to similar size to chopped kimchi.
Beat the egg in a small bowl, then set aside. Add Japanese mayonnaise to the cooked rice and stir them well and set aside. As shown in the photo in the post.
Heat the sesame seed oil in a frying pan over high heat.
Add the sliced pork to cook. When the pork is cooked, add Kimchi with juice to the pan.
Stir fry the pork and kimchi well until all liquid evaporate and is absorbed by the pork.
Move the pork and kimchi to the side of the pan and add the beaten egg to the center of the pan.
When the egg is half set, break it a little with a wooden spatula and add the rice to the pan.
Stir fry all together until the rice grains are well separated and all ingredients are tossed evenly.
Add garlic chives and sesame seeds to toss.
Add soy sauce and mix well.
Turn the heat off and serve in a bowl. *5