Kimchi Fried Rice
Kimchi Fried Rice
This is the reason why I always make extra steamed rice. It is so much better the next day being used in fried rice. This recipe uses my homemade kimchi. This kimchi fried rice is very versatile. If you want this rice to be vegetarian, omit the bacon and eggs. You can also use other proteins than bacon: ground pork, ham, spam, chicken, tofu, all work really well.
Servings: 2
Ingredients
- 4 strips diced bacon
- 3/4 cup kimchi diced
- 1/4 medium onion diced
- 1 small carrot diced
- 2 green onion finely chopped
- 4 tbsp kimchi juice
- 1 tbsp soy sauce
- 2 tbsp gochujang paste
- 2 1/2 cups cooked day old rice
- 1/2 tbsp sesame oil
Toppings
- fried egg
- sesame seeds
Instructions
- Brown the diced bacon, but don’t cook until crispy.
- Add in the kimchi, onion, carrot, green onion, kimchi juice, soy sauce, and gochjang paste. Cook for 5 minutes.
- Stir in the cooked rice. Mix thoroughly with the rest of the ingredients. Then drizzle the sesame oil over the rice. Cook for another 5 minutes.
- In an egg skillet, heat 1 tbsp of cooking oil over medium high heat. Crack 2 eggs into the skillet. Cook until the whites are cooked without flipping it, 3-4 minutes.
- Top your kimchi fried rice with the fried eggs and some toasted sesame seeds.
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