Kimchi Fried Rice
Kimchi fried rice is a great introduction into Kimchi and the spices of Korean cuisine. Absolutely delicious!
Servings: 2 person
Ingredients
Ingredients (for 2 people)
- 2 Cups Rice
- ½ Cup Kimchi
- 1-2 Tablespoons Kimchi Liquid
- ½ a whole Onion
- ⅓ cup Diced carrots
- ⅓ cup Spring onions
- 2 Strips Bacon
- 2 Cups Short Grain White Rice
- 2 teaspoons Cooking oil
Rice Seasoning
- 1 teaspoon Gochugaru Korean red chili flakes
- ½ teaspoon Sugar
- 3 teaspoons Soy sauce
- Few Shakes Black pepper
Toppings and Garnish
- 1 teaspoon Sesame oil
- Sesame seed garnish, optional
- Sunny side-up eggs garnish, optional
Instructions
- Scoop out your rice and let it cool down on a flat dish for at least 15 minutes (this allows the rice to get rid of its moisture, which is better for stir-fry)
- Then cube the onion, spring onions, carrots and kimchi into small pieces. Also cut the bacon into small bite-sized pieces as well.
- Take out a large frying pan and put it on a medium-high heat. Put some oil in. Once it is hot, put the bacon pieces in. Once the bacon starts to sizzle, add-in the onions, spring-onions and carrots. Stir around until you see the onions turn slightly translucent.
- Next, lets add our seasonings: Korean red chili flakes (1 teaspoon), Sugar (½ teaspoon), Soy Sauce (3 teaspoons), and Black Pepper (few shakes) into the stir-fry. Stir-it around and get it mixed-in well.
- Then throw in the Kimchi pieces and stir everything together for ~2 minutes.
- Then add in the rice as well as some Kimchi liquid (if you have it). Continue to stir to get the rice evenly mixed. Turn off the heat. Add in the Sesame Oil (1 teaspoon) and a few shakes of sesame seeds.
- Plate them up and add a sunny side-up egg to each plate (optional)
- Enjoy!
Notes
- For vegetarians: skip the bacon and use shiitake mushrooms instead
- Watch video below for more details