Kimchi, Pork, Quinoa and Cheese Curd Fried Rice

Ingredients

• 1 cup cooked quinoa, cooked and refrigerated
• 1 cup cooked long grain rice, cooked and refrigerated
• 1/3 lb (150 g) pork belly, diced into 1/4” cubes
• 1 teaspoon (6 g) salt
• 1/2 teaspoon (3 g) sugar
• 3 eggs, beaten
• 2 cloves garlic, minced
• 1/2 cup kimchi, chopped and divided
• 2 tablespoons grapeseed oil
• 1/4 cup canned corn
• 1/4 cup edamame
• 1/4 cup cheese curds
• Furikake (sesame and nori), for garnish

Directions

1. Cook quinoa and rice the night before. Spread them on a tray and chill in the fridge overnight.
2. Toss pork belly with salt and sugar.
3. Heat a wok or nonstick pan over medium-high heat. Cook pork until browned and crispy. Transfer to a large mixing bowl, leaving the rendered fat in the pan.
4. Pour the beaten eggs into the hot pan. As they set, drag the cooked parts aside so the runny parts touch the pan surface. Cook until slightly firmer than scrambled—big, fluffy chunks. Transfer to the bowl with the pork.
5. Add garlic and half the kimchi to the pan. Sauté for 2 minutes. Add to the pork and eggs.
6. Add grapeseed oil. Fry the rice and quinoa over high heat until lightly crispy and golden, about 3–5 minutes.
7. Return pork, kimchi, and eggs to the pan. Add corn and edamame. Stir and toss to combine.
8. Top with the remaining kimchi, cheese curds, and a generous sprinkle of furikake. Serve hot.