Kimchi Fried Rice

Mains
Rice

Easy Level:

Cook Time:

Servings:

2

It’s hard to not exaggerate the symbolic identity Kimchi has on the Korean culture. Koreans love their Kimchi so much most of them have a separate fridge entirely dedicated to it! Spicy, tangy and crunchy, you are sure to find this distinctive fermented cabbage side dish served at almost every meal.
Unfortunately, it may not be love at first taste for everyone when it comes to the pungent smell and bold taste of Kimchi. Fermented food may sound unappetizing to some, but fret not! Its prominent tanginess is what makes Kimchi the perfect fried rice base. This Kimchi Fried Rice dish may just be the key trigger to spark your appreciation for this peculiar zesty taste.
Best used with overnight rice, the fiery tanginess of Kimchi mellows down during cooking while gochujang (also known as red chili paste) brings out slightly spicy but sweeter taste to the dish. Chewy bacon bits to accompany the moist sesame-oil scented rice, top it off with a sunny side up. Together with that beautifully framed runny golden yolk, adorn your meal with some chopped green onions, sesame seeds and seaweed strips to taste.
Recreate Korea’s favorite comfort food easily right in your kitchen. Save your leftovers and enjoy the unique spicy zing of Kimchi deliciously with our version of Kimchi Fried Rice.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
cooked rice (preferably overnight)
0.00
g
g
cooked rice (preferably overnight)
0.00
g
g
kimchi
0.00
g
g
kimchi
0.00
ml
ml
kimchi juice
0.00
ml
ml
kimchi juice
0.00
g
g
bacon
0.00
g
g
bacon
0.00
tbsp
tbsp
gochujang
0.00
tbsp
tbsp
gochujang
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
stalk
stalk
spring onion (chopped)
0.00
stalk
stalk
spring onion (chopped)
0.00
tsp
tsp
toasted sesame seeds
0.00
tsp
tsp
toasted sesame seeds
0.00
sheet roasted seaweed
0.00
sheet roasted seaweed
0.00
eggs
0.00
eggs
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Chop 200g kimchi to small pieces. Cut 120g bacon into 1 inch slices.
Chop 200g kimchi to small pieces. Cut 120g bacon into 1 inch slices.
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2

Heat 1 tbsp oil on medium heat, fry bacon to render the fat but but not crisp.
Heat 1 tbsp oil on medium heat, fry bacon to render the fat but but not crisp.
Mark as completed

3

Add in kimchi and fry till fragrant.
Add in kimchi and fry till fragrant.
Mark as completed

4

Mix in 500g cooked rice, stir well.
Mix in 500g cooked rice, stir well.
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5

Add in 3 tbsp gochujang, 50ml kimchi juice and 1 tbsp sesame oil and fry until each grain is coated with it.
Add in 3 tbsp gochujang, 50ml kimchi juice and 1 tbsp sesame oil and fry until each grain is coated with it.
Mark as completed

6

Fy the egg sunny side up.
Fy the egg sunny side up.
Mark as completed

7

Serve the fried rice with a sunny side egg on it, garnished with a sprinkling of chopped green onions, toasted sesame seeds and seaweed strips.
Serve the fried rice with a sunny side egg on it, garnished with a sprinkling of chopped green onions, toasted sesame seeds and seaweed strips.
Mark as completed

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