Easy Chilaquiles Recipe

Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top. I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in…

Read More

The post Easy Chilaquiles Recipe appeared first on Spoon Fork Bacon.

Chilaquiles with two fried eggs on top in a cast iron skillet with a fork.

Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top.

I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in a smoky red sauce, topped with salty queso fresco and finished with a perfectly fried egg. It was so simple, but unforgettable.

Our recipe is very similar to that first experience, with a very flavorful, smooth and smoky red sauce. The sauce simmered chips are soft, but with a pleasantly crisp edge. The runny yolk and crumbled queso fresco add a creamy and salty bite to the chips, while the radishes and cilantro provide a much needed pop of freshness that. balances the dish out.

Ingredients for everything you'll need to make chilaquiles

Time needed: 30 minutes.

How to make Easy Chilaquiles

  1. Let’s make the red sauce.

    Saute diced onion and minced garlic for 2 to 3 minutes over medium-high heat. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.

    Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
    Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

  2. Make the fried eggs.

    Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

  3. Make Chilaquiles.

    Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.

    Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat.

  4. Assemble and eat.

    Top with fried eggs and queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Fried Egg

Ingredients to make fried eggs. Eggs, oil, and salt and pepper.
Fried egg ingredients:
Eggs + Oil + Salt and Pepper.
Freshly fried eggs in a non stick skillet showing the crispy edges of the eggs.
Fry on medium-high heat until the edges are crispy.
A close up of fried eggs in a non stick skillet with salt and pepper.
Season with salt and pepper.

Red Sauce

Sautéd onion and garlic in a skillet, the first step to make chilaquiles.
Sauté onion and garlic
Blended ingredients to make a red sauce simmering in  a skillet.
Simmer blended sauce. The blended sauce is sautéd onion and garlic, crushed tomatoes, chipotles in adobo and stock.

Chilaquiles

Start with freshly fried tortilla chips, if you can find them.
Fresh tortilla chips being added into a skillet with sauce for chilaquiles.
On medium high heat add tortilla chips.
Tortilla chips in a skillet being gently folded together with a red sauce to make chilaquiles.
Fold gently.
Tortilla chips being gently folded and simmered in a tomato and chipotle sauce.
Repeat until all chips are added.
A close up on chilaquiles showing off all the toppings.
Top your Chilaquiles with fried eggs, cilantro, radishes, and Queso fresco and enjoy!

FAQs

What are Chilaquiles?

Chilaquiles is a traditional Mexican breakfast. It consists of fried tortilla chips lightly simmered in a red (roja) or green (verde) sauce.

How Do You Make Them?

Chilaquiles rojas is traditionally made by sautéing and blending together diced onion, garlic, tomatoes, and dried guajillo chiles to create a smoky red sauce. Chilaquiles verdes is made with tomatillo salsa, providing a brighter and slightly tangy flavor.

Once the sauce is made, its simmered in a skillet. Tortilla chips are then folded into the sauce until evenly coated. Our version today is chilaquiles rojas and we’ve simplified it by using canned tomatoes and chipotles in adobe sauce.

This allows you to skip out on rehydrating, seeding and toasting dried chiles, but the dish still has maximum flavor.

What Do You Eat With Them?

Chilaquiles are typically served on their own with some crumbled queso fresco. They can also be found topped with fried eggs, like our version today.

Overall Chilaquiles is really versatile and there are many variations for them – they can be served with shredded chicken, refried beans and topped with a as many or few garnishes like sliced radishes, cilantro leaves, diced avocado to name a few.

To Toss or Simmer Together?

I like to simmer the chips in the sauce for a few minutes because I like the slightly softer results.  If you want your chips to have a crispier texture, remove the sauce from the heat and toss together with your chips. Either version is delicious and totally based on personal preference.

Our chilaquiles recipe is a little nontraditional by using chipotle peppers in adobe instead of dried chiles and canned tomatoes instead of fresh ones. I like the smoky and spicy flavors that chipotles in adobe sauce have and the more intensely concentrated tomato flavor you get from crushed tomatoes from a can.

You can always make this recipe even more simple by buying and using ready-made red sauce from the store. I personally love this one.

Can You Make and Freeze Ahead?

Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container. Store sauce in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When ready to serve, thaw sauce completely overnight in the refrigerator before reheating and simmering or tossing with chips.

If you love chilaquiles as much as I do, I recommend checking out our other versions!

Chilaquiles with two fried eggs on top in skillet. Bowl of cilantro sprigs above skillet

This is the cast iron skillet we use in our images. We love Lodge cast iron skillets because they are affordable and made to last forever!

A recipe for Chilaquiles with fried eggs on top.
Print

Easy Chilaquiles

Chilaquiles is a traditional Mexican breakfast. This recipe is simple, delicious and takes just 30 minutes to make! Crispy fried tortilla chips are tossed and simmered with our smoky red sauce and topped with a fried egg!
Course Breakfast, brunch
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 763kcal

Ingredients

red sauce

  • 3 tablespoons neutral oil
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ½ cups crushed tomatoes
  • 4 chipotles in adobo sauce
  • 1 cup low sodium chicken stock

fried eggs

  • 2 tbsp extra virgin olive oil
  • 4 eggs
  • salt and pepper to taste

chilaquiles

  • 12 ounces tortilla chips

garnishes

  • ½ cup queso fresco, crumbled
  • 2 radishes, thinly sliced
  • ½ bunch cilantro leaves, roughly chopped
  • hot sauce optional

Instructions

red sauce

  • Place oil in a heavy bottom skillet and place over medium-high heat.
  • Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
  • Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

fried eggs

  • Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

chilaquiles

  • Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
  • Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
  • Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Notes

  • *Makes 1 12” skillet
  • For a crispier texture, remove sauce from heat, add chips and gently toss together until fully and evenly coated. Top with eggs and desired toppings. Serve. 
  • Make and Freeze Ahead: Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container, in the refrigerator for up to 5 days or in the freezer for up to 3 months. 
  • When ready to serve, thaw sauce completely, in the refrigerator, before reheating and simmering or tossing with chips.

Nutrition

Serving: 4g | Calories: 763kcal | Carbohydrates: 74g | Protein: 19g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 948mg | Potassium: 806mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1503IU | Vitamin C: 17mg | Calcium: 321mg | Iron: 5mg

The post Easy Chilaquiles Recipe appeared first on Spoon Fork Bacon.

Baked Ziti

This Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauce. This recipe also makes really great leftovers for the next day. It reheats really well and you don’t have to worry about this dish drying out since we’ve made ours…

Read More

The post Baked Ziti appeared first on Spoon Fork Bacon.

Baked ziti in a baking dish with some scooped out next to it.

This Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauce.

This recipe also makes really great leftovers for the next day. It reheats really well and you don’t have to worry about this dish drying out since we’ve made ours pretty saucy. Our baked ziti so comforting, delicious and makes enough to feed a small crowd.

What is Baked Ziti?

Baked Ziti is a classic American Italian dish. It is made in a casserole dish, and typically uses a tomato sauce, and cheese, as well as other ingredients to suit your taste. It is prepared with cooked ziti pasta, and then baked in the oven.

How to Make Baked Ziti

Ingredients

Ingredients to make baked ziti.

Process

  1. Preheat oven to 350°F. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta to water and stir. Boil pasta for 7 to 10 minutes, stirring occasionally, or until pasta is al dente. Drain, toss with a teaspoon of oil, pour into a large mixing bowl.
  2. Pour olive oil into a large sauté pan and place over medium- high heat. Add sausage and break apart with a wooden spoon. Cook sausage for about 5 minutes or until evenly browned. Drain and add to pasta.
Pasta in a colander draining for baked ziti.
Meat mixed with pasta in a bowl for baked ziti.
  1. Add marinara and stir together.
  2. Add 1 1/2 cups mozzarella and 1/4 cup Parmesan.
Marinara sauce mixed with pasta and meat.
Cheese being mixed with pasta and meat for baked ziti.
  1. Fold together until fully incorporated. Adjust seasonings as needed.
  2. Pour mixture into a lightly greased 8”x 8” baking dish.
Baked ziti mixed in a bowl.
Ziti mixture loaded in a baking dish.
  1. Top ziti with remaining mozzarella and Parmesan.
  2. Bake for 20 to 25 minutes. Transfer to broiler for 1 or 2 minutes until top has browned and is bubbling. Allow ziti to cool for 5 to 7 minutes, top with fresh basil leaves and serve.
Baked ziti in a baking dish topped with some cheese.
Baked ziti baked in a baking dish.

Make Ahead and Freezing Instructions

Make Ahead

Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the refrigerator for up to three days.

When ready to serve bake the ziti, with the foil, for 15 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.

Freezing

Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the freezer for up to three months.

When ready to serve place frozen ziti directly into a hot oven, with foil, for 45 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.

Baked ziti in a baking dish.

What to Serve with Baked Ziti

Baked Ziti is a great stand alone dish, but if you want something to sop up any extra sauce or you’re looking to add some vegetables/greens to the meal, our favorite options are below!

Variations

  • The Italian pork sausage can be swapped out for turkey sausage or a plant-based alternative.
  • Sautéed mushrooms can also be swapped into for the sausage for the vegetarian friendly option.
  • Sautéed spinach, kale and blanched broccoli florets can be added to the mixture to get more vegetables into the dish (just add a little more sauce to the mixture to ensure the dish doesn’t end up dry out of the oven.
  • Try stirring a small amount of cream into the sauce before combining with the other ingredients for a richer sauce.
Close up on a baking dish full of baked ziti.

More Delicious Baked Pasta Recipes You Will Love

Baked ziti on a plate with a fork on it.
Close up on baked ziti with a spoon in it.
Print

Baked Ziti

Baked Ziti – our delicious baked pasta casserole that is so cozy and comforting and incredibly easy to make! You can prep and freeze it ahead of time for worry free weeknight dinners!
Course dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 389kcal

Equipment

  • casserole dish

Ingredients

  • 8 ounces ziti pasta
  • 1 tbsp extra virgin olive oil
  • 3 sweet or spicy Italian sausages casings removed
  • 2 cups marinara sauce homemade or store bought
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup parmesan grated
  • salt and pepper to taste
  • basil leaves garnish

Instructions

  • Preheat oven to 350°F.
  • Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta to water and stir. Boil pasta for 7 to 10 minutes, stirring occasionally, or until pasta is al dente. Drain, toss with a teaspoon of oil, pour into a large mixing bowl.
  • Pour remaining olive oil into a large sauté pan and place over medium- high heat. Add sausage and break apart with a wooden spoon. Cook sausage for about 5 minutes or until evenly browned. Drain and add to pasta.
  • Add marinara, 1 1/2 cups mozzarella and 1/4 cup parmesan and gently fold together until fully incorporated. Adjust seasonings.
  • Pour mixture into a lightly greased 8”x 8” baking dish and top with remaining mozzarella and parmesan. Bake for 20 to 25 minutes. Transfer to a broiler and broil for 1 to 2 minutes until browned and bubbling.
  • Allow ziti to cool for 5 to 7 minutes before topping with basil leaves and serving.

Video

Notes

Make Ahead: Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the refrigerator for up to three days. When ready to serve bake the ziti, with the foil, for 15 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.
Freeze Ahead: Make recipe through step #6. Place baking dish in freezer until completely frozen. Tightly cover with foil or plastic wrap and store in freezer until ready to use. When ready to use, preheat oven to 350˚F. Place covered, frozen ziti directly into oven and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes or until completely heated through and cheese on top has melted and browned. Serve.

Nutrition

Calories: 389kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 1311mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 2mg

The post Baked Ziti appeared first on Spoon Fork Bacon.

Kimchi Fried Rice

Whenever I get a craving for a taste of nostalgia and my childhood, I turn to this Kimchi Fried Rice Recipe (or Kimchi Bokkeumbap). It was a staple growing up in my home and one of my favorite comfort foods. If you grew up in a Korean household, chances are you also grew up eating your family’s version of Kimchi Fried Rice! It’s such a simple dish to prepare with only a few ingredients needed….

Read More

The post Kimchi Fried Rice appeared first on Spoon Fork Bacon.

Kimchi fried rice in a bowl with a fried egg on top.

Whenever I get a craving for a taste of nostalgia and my childhood, I turn to this Kimchi Fried Rice Recipe (or Kimchi Bokkeumbap). It was a staple growing up in my home and one of my favorite comfort foods. If you grew up in a Korean household, chances are you also grew up eating your family’s version of Kimchi Fried Rice!

It’s such a simple dish to prepare with only a few ingredients needed. Our recipe is based off my mom’s version (which I think is the best fried rice!), with the exception of the marinated pork belly. That’s something new I threw in there and I love it! It adds a nice, rich (and slightly fatty, in a good way) flavor to the spicy rice dish!

What is Kimchi?

Kimchi is a salted and fermented vegetable side dish. It’s an everyday staple in Korean cuisine.  Napa cabbage and Korean radish are the most common and widely known vegetables used to make kimchi, but there are hundreds of different types of kimchi, made from a variety of vegetables.

Some examples are cucumbers, burdock, perilla leaves, lotus root, eggplant, green onions. There are dozens of different types and styles of kimchi made from Napa cabbage and Korean radishes alone. It is truly an extremely diverse dish.

In most Korean households, it’s a dish that is eaten with practically every meal. I find I can eat kimchi with almost anything, not just Korean dishes. Pizza? yes! Fish? Yes! Tacos? Yes!….literally anything. I think the spicy, sour fermented flavor is just the best!

A close up of kimchee fried rice in a bowl with a fork.

How to Make Our Kimchi Fried Rice Recipe

Important Ingredients to Note

  • kimchi – This is the key ingredient in this dish! These days napa cabbage kimchi can be found in some local grocery stores, but if you have a Korean market near you I recommend checking it out. You’ll find a larger selection and often times better quality kimchi.
  • gochujang – This is Korean fermented hot chili paste made from Korean hot peppers. It can be found at all Korean grocery stores or the international aisle of most grocery stores these days. 
  • pork belly – It’s different from bacon as it’s not cured or smoked. You can find pork belly at the butcher counter of most grocery stores. If you’re unable to find pork belly, I recommend using boneless pork shoulder instead of bacon.
  • low sodium soy sauce – The reason this recipe calls for a low sodium version soy sauce is because kimchi itself is salty. The soy sauce adds a nice subtle flavor to the overall recipe, but to prevent the dish from becoming too salty I recommend using low sodium soy sauce.

Spicy Pork Ingredients

Kimchi fried rice ingredients, pork belly marinade.

Spicy Pork Process

  1. Place all pork marinade ingredients into a mixing bowl. Whisk marinade ingredients together and add pork.
  2. Mix together until all pork pieces are fully and evenly coated. Set aside and allow pork to marinate for 30 minutes.
Pork marinade ingredients in a bowl.
Marinated pork belly in a glass bowl.
  1. Pour 1 tablespoon vegetable oil into a wok or large skillet over high heat. Add pork and sauté for 4 to 5 minutes or until browned and just cooked through.
  2. Remove from skillet and set aside.
Pork belly cooked in a skillet.
Pork belly cooked in a bowl.

Fried Rice Ingredients

Kimchi fried rice ingredients on a counter.

Fried Rice Process

  1. Clean pan out, then pour remaining vegetable oil into skillet followed by beaten eggs. As eggs cook, gently but quickly stir and break apart into large pieces.
  2. Remove from heat and add eggs to cooked pork belly.
Scrambled eggs in a skillet.
Pork belly with eggs in a bowl.
  1. Pour sesame oil into skillet. Stir in kimchi and soy sauce and sauté until kimchi begins to caramelize, 3 to 4 minutes.
  2. Add rice and stir together until rice is well coated and evenly colored. Add pork belly and eggs back to the skillet and toss together until evenly distributed through rice mixture.
Kimchi in a skillet for kimchi fried rice.
Kimchi fried rice ingredients in a skillet cooking.
  1. Continue to cook until rice begins to char around edges, about 4 to 5 minutes, making sure not to stir the rice so you get crispy bits on the bottom.
  2. Stir in 2 scallions and sesame seeds and remove kimchi fried rice from heat.
Kimchi fried rice cooking in a skillet.
Kimchi fried rice in a skillet.

Optional Fried Egg Process

  1. Place a nonstick skillet over medium-high heat. Once skillet is hot add oil and swirl to coat.Crack egg into a small bowl or ramekin and pour into skillet. Fry egg for about 3 minutes or until the white has set with crisp edges and yolk is still runny. Season with salt and pepper and slide over fried rice.
  2. Garnish with remaining scallion and furikake (if using), and serve.
Fried egg in a skillet.
Kimchi fried rice in a bowl.

Best Kimchi to Use For Kimchi Fried Rice

For this recipe I used the most common Napa cabbage variety of kimchi. It caramelizes very well when sautéed, always has plenty of juice in the jar (which is also essential to use in this dish) making it perfect for this fried rice.

You can find napa cabbage kimchi at all Korean grocery stores, some international grocery stores as well as some local grocery stores. The kimchi itself has so much flavor to it that you don’t need much else to bring this dish together.

The key for the best kimchi fried rice is to use “old kimchi” and not “young kimchi”. This means kimchi that has not been freshly made. You want kimchi that has had a while (at least several weeks, although the older the better) to ferment. You get the best sour flavor, more juice, and a softer texture of kimchi.

Why We like Pork Belly with Our Kimchi Fried Rice Recipe

The addition of spicy marinated pork belly adds a nice, rich component to the overall dish. You can omit the pork belly (and egg) if you prefer a vegetarian style kimchi fried rice.

Pork belly is different from bacon and it’s important not to interchange the two in this recipe. Pork belly is bacon before it’s cured and smoked, therefore the flavor is much more simple. Boneless pork shoulder is a better substitute than bacon in this case.

You can still use bacon, but I would omit the marinade ingredients and marinating all together. Dice spam is also something you can use instead of pork belly/shoulder or bacon. If you use spam, also omit the marinade ingredients and process.

Kimchi fried rice being eaten with a fried egg on top.

Tips and Trick for Success

  • If you’re unable to find “old kimchi”, no problem! You can easily speed up the aging process of kimchi by leaving the jar out at room temperature for a day or 2. If you do this, you need to make sure the jar isn’t completely full. The kimchi will release more liquid as it ferments and if there isn’t sufficient space in the jar, the pressure from the fermenting process will make the jar explode. Also make sure the lid isn’t fastened too tightly for the same reason.
  • If you want a bigger kick in the fried rice, you can add some gochugaru, which is Korean chile powder. You can start with about 1/2-1 teaspoon of the powder and go from there based on your heat preference! I don’t really recommend adding more kimchi juice if it’s increased heat you’re looking for, to avoid added moisture.
  • Use leftover rice for our kimchi fried rice, if you have it! The day-old rice not only firms up in the fridge, but the grains separate easier when cooked. This will ensure your stir fry will have a nice texture and won’t be mushy.
  • Use boneless pork shoulder if you’re unable to find plain pork belly (as mentioned above). The flavor and texture is more similar to pork belly than bacon (since it’s not cured or smoked like bacon).
Kimchi fried rice in a bowl with a fork in it.

More Delicious Korean Recipes You Will Love

Kimchi fried rice in a bowl with a fried egg.
Print

Kimchi Fried Rice

This easy Kimchi Fried Rice recipe was a staple in my house growing up and still is today! It's a delicious meal on its own, especially topped with a fried egg, but can also be served as a side dish for other Korean dishes like bulgogi or spicy grilled pork belly.
Course dinner, Side Dish
Cuisine korean
Prep Time 10 minutes
Cook Time 15 minutes
martinating time 30 minutes
Total Time 55 minutes
Servings 4
Calories 561kcal

Ingredients

marinated pork belly

  • 1 tbsp gochujang (Korean Chili Paste)
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 1 tsp ginger minced
  • 1 garlic clove
  • 8 oz diced pork belly

Kimchi Fried Rice

  • 1 1/2 tablespoon vegetable oil, divided
  • 1 tablespoon sesame oil
  • 2 eggs lightly beaten
  • 1 1/2 cups chopped kimchi plus juices
  • 2 tablespoons soy sauce low sodium
  • 3 green onions thinly sliced and divided
  • cups steamed short-grain rice
  • 2 teaspoon toasted sesame seeds
  • 1 teaspoon furikake optional

Optional Fried Egg

  • 1 tablespoon vegetable oil
  • 1 large egg

Instructions

Spicy Pork

  • Place all pork marinade ingredients into a mixing bowl. Whisk marinade ingredients together and add pork.
  • Mix together until all pork pieces are fully and evenly coated. Set aside and allow pork to marinate for 30 minutes.
  • Pour 1 tablespoon vegetable oil into a wok or large skillet over high heat. Add pork and sauté for 4 to 5 minutes or until browned and just cooked through.
  • Remove from skillet and set aside.

Fried Rice

  • Clean pan out, then pour remaining vegetable oil into skillet followed by beaten eggs. As eggs cook, gently but quickly stir and break apart into large pieces.
  • Remove from heat and add to cooked pork belly.
  • Pour sesame oil into skillet. Add kimchi and soy sauce and saute until kimchi begins to caramelize, 3 to 4 minutes.
  • Add rice and stir together until rice is well coated. Add pork belly and eggs back to the skillet and toss together until evenly distributed through rice mixture.
  • Continue to cook until rice begins to char around edges, about 4 to 5 minutes, making sure not to stir the rice so you get crispy bits on the bottom.
  • Stir in 2 green onions and sesame seeds and remove from heat.

Optional Fried Egg

  • Place a nonstick skillet over medium-high heat. Once skillet is hot add oil and swirl to coat.
  • Crack egg into a small bowl or ramekin and pour into skillet. Fry egg for about 3 minutes or until the white has set with crisp edges and yolk is still runny. Season with salt and pepper and slide over fried rice.
  • Top with remaining green onion and furikake (if using), and serve.

Notes

Tips and Tricks for Success
  • If you’re unable to find “old kimchi”, no problem! You can easily speed up the aging process of kimchi by leaving the jar out at room temperature for a day or 2. If you do this, you need to make sure the jar isn’t completely full. The kimchi will release more liquid as it ferments and if there isn’t sufficient space in the jar, the pressure from the fermenting process will make the jar explode. Also make sure the lid isn’t fastened too tightly for the same reason.
  • If you want a bigger kick in the fried rice, you can add some gochugaru, which is Korean chile powder. You can start with about 1/2-1 teaspoon of the powder and go from there based on your heat preference! I don’t really recommend adding more kimchi juice if it’s increased heat you’re looking for, to avoid added moisture.
  • Use leftover rice for our kimchi fried rice, if you have it! The day-old rice not only firms up in the fridge, but the grains separate easier when cooked. This will ensure your stir fry will have a nice texture and won’t be mushy.
  • Use boneless pork shoulder if you’re unable to find plain pork belly (as mentioned above). The flavor and texture is more similar to pork belly than bacon (since it’s not cured or smoked like bacon).

Nutrition

Calories: 561kcal | Carbohydrates: 31g | Protein: 14g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 823mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

The post Kimchi Fried Rice appeared first on Spoon Fork Bacon.

Brie Filled Baklava

Brie Filled Baklava If you’re looking for a great New Year’s Eve appetizer OR dessert our Brie Filled Baklava is the perfect recipe for you! It’s easy to make and a total crowd pleaser! It’s also just the perfect combination of…

Brie Filled Baklava
If you’re looking for a great New Year’s Eve appetizer OR dessert our Brie Filled Baklava is the perfect recipe for you! It’s easy to make and a total crowd pleaser! It’s also just the perfect combination of sweet, sticky, melty, creamy, crunchy, crispy, goodness that goes really well with a tall glass of champagne or wine. The brie in this dish really cuts through all the sweetness adds the best flavor and texture to...
KEEP READING!
Our New Book!
Eggs are one of the world's super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs-for breakfast, lunch, and dinner-and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.
Recently...

Pumpkin Risotto with Seared Scallops

Pumpkin Risotto with Seared Scallops We are reposting this recipe for you because it’s one of my favorite comforting fall dishes that is familiar to everyone but with a yummy pumpkin twist. Honestly this pumpkin risotto would be an awesome base …

Pumpkin Risotto with Seared Scallops
We are reposting this recipe for you because it’s one of my favorite comforting fall dishes that is familiar to everyone but with a yummy pumpkin twist. Honestly this pumpkin risotto would be an awesome base for any protein you want to plop on top. ♥ Teri This recipe was originally posted on October 10th, 2011.  Risotto is one of my favorite foods. EVER. I love it so much because it’s so easy to make...
KEEP READING!
Our New Book!
Eggs are one of the world's super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs-for breakfast, lunch, and dinner-and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.
Recently...