Categories: Asian

Ingredients

• 1 tbsp. canola oil
• 8 oz. ground pork
• 1 green onion, sliced, white and green parts separated
• 1 cup purchased kimchi, drained and coarsely chopped
• 3 cups cooked short-grain rice
• 2 eggs, lightly beaten
• 1/4 tsp salt
• 1 tsp sesame oil
• 1 tsp gochugaru

Directions

1. Heat canola oil in a wok or extra-large skillet over high heat. Add pork and white parts of green onion to skillet; reduce heat to medium. Cook, stirring, until pork is browned and onion is fragrant, 1 to 2 minutes.

2. Stir kimchi into pork mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook, stirring, until heated through, 3 to 5 minutes more. Add eggs and salt; cook, stirring, until set, about 1 minute.

3. Drizzle with sesame oil and stir to coat. Garnish with green parts of green onion. Sprinkle with gochugaru.

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