Steps

1. Finely chop 1/2 medium leek.
   🕒 00:50
2. Finely chop 3-4 stalks of garlic chives.
   🕒 01:06
3. Cut 100g of thinly sliced pork belly into 2cm pieces.
   🕒 01:15
4. Season the pork with salt (to taste).
   🕒 01:39
5. Whisk together 2 eggs with salt (to taste).
   🕒 01:54
6. Heat sesame oil (to taste) in a frying pan and ensure it's hot.
   🕒 02:21
7. Add the beaten eggs and, once lightly fluffy, immediately add 350g of warm cooked rice.
   🕒 02:57
8. Using a spatula and a wooden spoon (two tools), quickly mix the rice and egg, coating the grains. [This is the key!] Keep the heat high and don't remove from the heat to maintain high temperature even with home stove burners. Gently press down any clumpy parts of rice.
   🕒 03:04
9. Add 1/3 tsp salt to the rice and mix further.
   🕒 04:07
10. Transfer the egg-coated, fluffy rice to a separate container.
    🕒 04:26
11. Add a little sesame oil (to taste) to the same frying pan, add 1/2 medium leek, and stir-fry until fragrant.
    🕒 04:41
12. Add 100g of thinly sliced pork belly and stir-fry until the color changes.
    🕒 05:18
13. Add 100g of napa cabbage kimchi and stir-fry, allowing the moisture to evaporate. [This is the key!] Thoroughly evaporating the moisture results in crispy and savory kimchi fried rice, not soggy.
    🕒 05:29
14. Once a fragrant aroma develops, flip and continue to cook.
    🕒 06:15
15. Return the prepared rice and kimchi to the frying pan and mix everything together.
    🕒 06:52
16. Add 3-4 stalks of garlic chives and mix lightly, incorporating air. [This is the key!] Mixing lightly adds a vibrant color.
    🕒 07:06
17. Pour 1/2 tbsp soy sauce along the side of the pan to release its aroma.
    🕒 07:34
18. Add toasted white sesame seeds (to taste) and mix everything.
    🕒 07:50
19. Plate and garnish with extra kimchi (to taste), toasted white sesame seeds (to taste), and roasted seaweed (to taste) as desired. Enjoy!
    🕒 08:22