Ingredients
200 g cooked rice, 150 g cooked pork belly, 100 g spicy pickled cabbage (kimchi-style).
Seasonings
Chopped scallions, minced ginger, salt, MSG, and sugar to taste, 2 teaspoons vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cooking wine.
Steps
1. Slice the cooked pork belly into large thin pieces; trim the roots from the spicy kimchi, rinse, and cut into small sections.
2. Heat a wok over high heat, add vegetable oil, and sauté the minced scallions and ginger until fragrant. Then add the pork belly and kimchi pieces, and stir-fry for a brief moment.
3. Add soy sauce, cooking wine, salt, MSG, sugar, and cooked rice, stir-frying everything together until well combined, then transfer to a bowl and serve.