Kimchi Fried Rice

Jose Mendin

Food Comma Hospitality Group and Pubbelly Boys, Miami

This is not your average thrown-together fried rice, but rather a decadent example of the heights of deliciousness this leftover-liberating base can achieve. Jose Mendin combines leftover rice (from yesterday’s takeout or Sunday’s meal prep) with confit pork belly, caramelized pineapple, kimchi, and vegetables, and—just in case that’s not enough to tempt your palate—slides a poached egg on top. Spicy, sweet, and savory this dish might take a little more time to prepare, but the results are worth every minute.


Confit Pork Belly:

  • 3 1/2 ounces pork belly
  • 2 cups duck fat
  • 2 cups vegetable oil

Caramelized Pineapple:

  • 1/4 cleaned pineapple, cut into 1-inch thick steaks

Fried Rice:

  • 2 tablespoons vegetable oil
  • 1 clove garlic, sliced
  • 2 ounces confited pork belly leftovers, sliced into strips
  • 2 tablespoons kimchi
  • 1/4 cup green peas
  • 1/4 cup snow peas
  • 2 cups leftover cooked white rice
  • 3 teaspoons kimchi pickling liquid
  • 2 teaspoons soy sauce
  • 4 eggs
  • 4 teaspoons sliced scallions
  • 4 teaspoons white sesame seeds



Make the confit pork belly: heat your oven to 220°F. In a casserole or oven-safe dish, add the duck fat and vegetable oil. Place the pork belly in the dish and submerge it in the oil and fat. Cook the pork belly for 4 hours until tender. Let cool in the fat.

Make the caramelized pineapple: heat a plancha or well-greased cast iron skillet over medium-high heat. Sear the pineapple steaks in the pan until caramelized, about 2 minutes. Flip and sear on the other side until caramelized, about 2 minutes more. Remove to a cutting board to cool. Once the pineapple is cool enough to handle, cut the steaks unto 1-inch cubes. Set aside.

Make the fried rice: in a wok set over medium-high heat, add the vegetable oil. Add the garlic and cook until toasted, about 1 minute. Add the confit pork belly and cook for 2 minutes until it’s brown on all sides, stirring occasionally. Add the kimchi, green peas, and snow peas and stir together. Add the rice and let it toast on one side. Slowly add the kimchi pickling liquid and soy sauce and stir well to combine. Add the caramelized pineapple.

Bring a large pot of water to a boil. Add a tablespoon of vinegar. Working one at a time, crack the egg into a small bowl. Drop the egg into the simmering water and poach until the white is cooked through, about 2 to 3 minutes.

Top the rice with the poached eggs, scallions, and white sesame seeds and serve.


From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.


4 servings

See more

Korean Main Kimchi