Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Spicy Pork and Pineapple Fried Rice with Seaweed
This vibrant Korean-inspired fried rice combines tender pork, sweet pineapple, and umami-rich seaweed in a spicy, savory dish. Topped with a fried egg and pickled vegetables, it delivers authentic Korean flavors with a delightful tropical twist.
35 min
Easy
2 servings
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Taste Profile
Sweet6/10
Salty5/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
The dish has a mix of tender, lightly browned pork slices and slightly firm, separated grains of fried rice, with juicy bursts from pineapple chunks. Crunchy bits from diced green pepper and pickled vegetables contrast with soft, runny egg yolk and crisp seaweed strips on top.
👃 Aroma
Nutty sesame oil and toasty stir-fry notes mingle with the fermented, sweet-chili fragrance of gochujang and the savory pork aroma. Subtle marine/umami hints from nori and a bright fruity scent from heated pineapple round out the aroma.
🍷 Pairs Well With
Crisp cold lager or Korean beer (e.g., Hite/Cass) for a refreshing match; alternatively a chilled dry Riesling or sparkling water with lemon. For a non-alcoholic option, iced barley tea (boricha) works well.
🥗 Side Dishes
Light Korean banchan such as kimchi or a spicy-sesame cucumber salad (oi muchim), pickled radish, or a simple steamed vegetable like bok choy or spinach seasoned with sesame and soy. A small bowl of miso soup or a cold tofu salad would also complement the meal.
Ingredients(13 items)
- 1300 grams pork (thinly sliced)
- 22 cups cooked rice (cooled)
- 31 cup pineapple (diced into small chunks)
- 41 green pepper (diced)
- 53 tablespoons spicy sauce (gochujang or Korean chili paste)
- 62 sheets seaweed (nori, cut into strips)
- 72 eggs (for frying)
- 81/2 cup pickled vegetables (drained and chopped)
- 92 tablespoons vegetable oil (for cooking pork)
- 101 tablespoon vegetable oil (for frying eggs)
- 111 tablespoon sesame oil
- 121 teaspoon salt
- 131/2 teaspoon black pepper
Nutrition Information(per serving)
525
Calories
32g
Protein
58g
Carbs
18.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat.
- 2
Add the thinly sliced pork and cook for 4-5 minutes, stirring frequently until the pork is fully cooked and lightly browned. Season with salt and pepper.
- 3
Push the cooked pork to the side of the wok and add the cooled rice to the center. Break up any clumps of rice with your spatula.
- 4
Add the spicy sauce (gochujang) to the rice and stir well, combining it thoroughly with the rice and pork for 2-3 minutes until the rice is evenly coated.
- 5
Add the diced green pepper and pineapple chunks to the wok. Stir-fry for 2 minutes until the pepper is slightly softened and the pineapple is heated through.
- 6
Add the pickled vegetables and seaweed strips to the mixture. Stir gently for 1 minute to combine all ingredients.
- 7
Drizzle sesame oil over the fried rice and toss well. Taste and adjust seasoning if needed.
- 8
Transfer the fried rice to a serving platter or individual bowls.
- 9
In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Fry the eggs to your preference (sunny-side up or over-easy works best).
- 10
Place one fried egg on top of each serving of fried rice.
- 11
Garnish with additional seaweed strips if desired and serve immediately while hot.
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