Ingredients
200 g cooked rice, 150 g cooked pork belly, 100 g kimchi.
Seasonings
5 g each of minced scallion and ginger, a pinch each of salt, MSG, and sugar, 1/2 tablespoon each of soy sauce and Shaoxing wine, 1 tablespoon of vegetable oil.
Steps
1. Slice cooked pork belly into large thin pieces; trim the root and old leaves from the kimchi, then cut into small sections.
2. Heat oil in a wok or skillet over medium-high heat. Add minced scallions and ginger, stir-frying until fragrant. Add the sliced pork belly and kimchi pieces, stir-frying for a moment.
3. Then add soy sauce, cooking wine, salt, MSG, sugar, and the cooked rice, stirring everything together until well combined. Remove from heat and serve in a bowl.