Instructions:

Step 1 – Cook the pork: Heat vegetable oil in a large pan or wok over medium heat. Add diced pork belly and stir-fry until golden brown and the fat is nicely rendered.

Step 2 – Add aromatics: Add chopped green onions and stir-fry for 1 minute until fragrant. Stir in the ssamjang and cook for another 30 seconds to maximize the umami flavor.

Step 3 – Stir-fry the rice: Add day-old rice to the pan. Turn heat to high and stir-fry for 2-3 minutes, breaking up any clumps and ensuring every grain is evenly coated. Drizzle with sesame oil and toss to finish.

Step 4 – Finish with eggs: In a separate pan, fry eggs sunny-side up until whites are set but yolks remain runny. Serve fried rice in bowls, top each with a fried egg, and garnish with crushed seaweed flakes.