Recipe Ancestor
← Go back
Kimchi Fried Rice
Kimchi Fried Rice

Cooking now

Kimchi Fried Rice

Online recipe · as published / commonly shared

Servings: 2 · Prep 10 min · Cook 15 min · Total 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Fried rice made with sour, well-fermented kimchi.

If using bacon, heat a lightly oiled large skillet over medium heat:

oil for stir-frying

Add the bacon pieces:

3 (or 4) strips of bacon, diced (or about 4 ounces ham or spam, or 1 can of tuna, drained) See note 1 if using uncooked meat

Cook until the bacon is slightly browned. If desired, remove some of the rendered fat. Then add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, add it later, in step 2 (the next step).

Add and stir-fry quickly over high heat:

1/4 small onion, diced

1 scallion, chopped

Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang:

3/4 cup diced kimchi See note 2

1 small carrot, finely chopped - optional

3 tablespoons (or 4) juice from kimchi, if available

1 tablespoon soy sauce

1 tablespoon gochujang (Korean chili pepper paste) See note 3

Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Do not rush this step; it develops the rich flavors. If using ham, spam, or canned tuna, mix in now and continue to stir-fry for a minute or two.

Add the rice and reduce the heat to medium low:

2.5 cups cooked rice See note 4

Stir until everything is well incorporated, and the clumped up rice is broken up, 3 to 4 minutes.

Once the rice is evenly coated with the seasoning, turn up the heat high. Continue to fry the rice, turning occasionally. Add to taste:

salt and pepper to taste

Mix in at the end the sesame oil and the optional sesame seeds:

1/2 tablespoon sesame oil

Optional: 1 teaspoon sesame seeds

Top with the optional fried egg:

Optional: 2 eggs, fried to taste

Garnish with the optional sesame seeds, gim (dried seaweed) strips and/or chopped scallion, and serve:

Optional: 1 sheet roasted gim (dried seaweed sheet)

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Koreatown: A Cookbook by Deuki Hong and Matt Rodbard (2016). Publisher: Clarkson Potter, 2016 edition, hardcover, ISBN 978-0804186131.

We put this together for personal use. See the citations. This is not a cookbook reprint.