Ingredients:
2 eggs (optional)
1/4 lb pork loin
1 tablespoon soy sauce
1 teaspoon sugar
3 -4 tablespoons corn oil
1 1/2 cups packed pickled napa cabbage, cut into small pieces,squeezed ( bae choo kimchi)
3 cups cooked rice
2 green onions, chopped
1 tablespoon sesame seeds (optional)
1 slab fish cakes, defrosted and cut into 2 inch strips (optional)
Directions:
Heat wok/stir-fry pan.
Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
Stir in rice and mix well.
Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
Season with salt and red pepper to taste.
Servings: 3-4
Time preparation: 20 min.
Time total: 35 min.