Korean BBQ Pork with Fried Rice
This authentic Korean barbecue pork with fried rice will soon become a family favourite. The fried rice could be authentic Korean by include Kim Chi or an easy substitute the family will love!
Total Time: Around 45 minutes
- 1 cup medium grain rice
- 2 shallots, finely chopped
- 500g pork fillet, very thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sweet chilli sauce
- 1 tablespoon caster sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 200g snow peas, finely chopped
- 200g kimchi, finely chopped OR
- 1 brown onion, diced,
- 2 bok choy, chopped
- 1 teaspoon sambal oeleck
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
- Iceberg lettuce leave, to serve
- Cook rice following packet directions. Place in a bowl and place in freezer for 25 minutes.
- Meanwhile, combine pork, garlic, ginger, sweet chilli sauce, sugar, vinegar and half the onion in a large bowl. Cover with glad wrap and place in the fridge for at least 30 minutes to marinade.
- Heat wok on high. Add the pork, cook, turning occasionally for 2-3 minutes or until cooked through. Transfer to a bowl and cover with foil to keep warm.
- Heat remaining oil in a wok over high heat. Add the snow peas, stir-fry for 2 minutes or until softened. Add the rice and the kimchi/other option and stir-fry for 2-3 minutes or until heated through and well combined. Add the bean sprouts, shallots and sesame seeds. Toss to combine. Remove from heat.
- Place the rice in a large serving bowl. Place the pork on a separate serving plate. Serve immediately with lettuce leaves. Place the rice and pork in the lettuce leaves to serve.
Original Recipe Link: Korean Barbecue Pork with Kimchi Fried Rice || Taste.com.au