Kimchi Fried Rice With Minced Pork

I made another batch of Kimchi recently and decided to use the leftover from previous batch to fry rice, using another recipe; and this is what I have for lunch.

For this new batch I increase the seasonings and use 1 1/2 pear instead of just 1, which add to more juices, as compared to the first batch I make.

Ingredients: (serve 1)

1/3 cup Kimchi

1/4 cup minced pork

1 1/2 tbsp. chopped carrot

1/2 onion (peeled and cubed)

2 garlic (peeled and chopped)

1 cup cooked Basmathi Rice (cold)

1 tsp. Gochujang

1 tbsp. light soy sauce

1/2 tbsp. Sesame oil

1/2 tbsp. cooking oil

Garnish:

1 egg (sunny side up)

Spring onion (chopped)

Black Sesame Seeds (toasted)

Methods:

1. In a heated wok, add cooking oil and sesame oil.  Saute onion and garlic, add carrot and minced pork; stirring frequently until minced pork turn opaque.
2. Add in kimchi and the juice, Gochujang and stir to give it a good mix.
3. Add rice and light soy sauce.  Stir well to ensure the rice are evenly fried.
4. Dish out onto a serving dish.  Place a fried egg over the top of the rice, sprinkle with toasted black sesame seeds; and garnish with spring onion.
5. My lunch is served!

I adapted this Kimchi Fried Rice from 'Little CC Kitchen' with a slight adjustment to suit my cooking preference.