This recipe has six ingredients, but it’s all about the rice and the kimchi. If there are any leftover rice containers from last night’s take out, fried rice begs to be on the menu. If you also have ripe kimchi on hand, there is no better time to make Kimchi Fried Rice.
Frankly, you can make it with fresh kimchi, but ripe is great, overripe is preferred. Since kimchi has become so popular, some grocery stores even sell multiple varieties, but look out for a local Asian grocery store to locate Korean brands if possible. You can look for the other ingredients while you are there too. When faced with a wide selection, look for kimchi made with Baechu, Napa cabbage, either whole or sliced.
Ingredients
- 4slices bacon, cut into 1/2-inch pieces
- 2 c.chopped kimchi
- 1/3 c.kimchi juice, divided
- 4 c.steamed rice, leftover and refrigerated preferred
- 3 tbsp.gochujang (korean red pepper paste)
- 2 tbsp.toasted sesame oil
- 4scallions, finely chopped
- 4fried eggs (optional)
Directions
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- Step 1
Add bacon to a cold, large non-stick pan; warm over medium heat. When the bacon fat has mostly rendered, about 10 minute, turn up heat to medium high and cook until bacon is crispy
- Step 2Add kimchi and cook for 1 minute. Fold in rice and break up using a wooden spoon. Mix in remaining kimchi juice and gochujang, until well combined. If the rice is dry, add a few tablespoons of water. Fry until warmed through, about 5 minutes.
- Step 3Turn off heat, stir in sesame oil. Divide among 4 bowls, garnish with scallions and serve immediately.
- Step 4Optional: Serve with runny fried egg on top.
- Step 1
