How to Make Lee Yeon-bok's Super Simple Kimchi Fried Rice

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   1. Preparation Chop one stalk of scallion into small pieces [00:57]. Thinly slice 1/8 of an onion and set aside [01:02]. Dice 70g of pork into small cubes [01:09]. Fully open the instant rice lid to let moisture escape [01:18]. Microwave the instant rice for 2 minutes [01:27]. Chop 185g of kimchi into bite-sized pieces according to your preference [01:47].

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   2. Stir-frying the Base Heat a pan on high heat and add 2 tablespoons of cooking oil [02:08]. Add the diced pork, chopped scallions, and onions to the pan together and stir-fry [02:29]. Pour 1/4 tablespoon of soy sauce into the pan to enhance the flavor [02:44]. Add the chopped kimchi to the mixture and stir-fry thoroughly [02:54].

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   3. Finishing the Rice Add the warmed instant rice to the pan and press down with a spatula while stir-frying [03:15]. Add 1/3 tablespoon of chicken stock powder and 1/4 tablespoon of sugar to season [03:29]. Stir-fry until all ingredients are well combined and the rice is evenly coated [03:45].

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   4. Plating Transfer the fried rice to a bowl, press it down, and invert it onto a plate for a neat shape [03:57]. Garnish with a sprinkle of fresh chopped scallions [04:02].