How To Make Kimchi Fried Rice

What does Kimchi Fried Rice taste like? This recipe packs a powerful punch from the kimchi. The rice gets nice and crispy on the bottom for additional texture.
• 3 tablespoons unsalted butter
• ½ small onion, medium dice
• 1 cup roughly chopped kimchi (6 ounces)
• 2 tablespoons kimchi juice, or to taste
• ½ cup diced ham or leftover cooked meat
• 2 cups cooked, cooled rice (preferably short-grain)
• 2 teaspoons soy sauce, or to taste
• 1 teaspoon sesame oil, or to taste
• 2 teaspoons vegetable oil
• 2 eggs
• Salt to taste
• Crumbled or slivered nori (roasted seaweed) for garnish
• Sesame seeds for garnish

1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook until the onions start to sizzle for about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil for another 3 minutes. Add the spam, and cook until the juice is almost gone for about 5 minutes.
2. Add the cooked rice to the pan and break it up with a spatula. Mix into the fried kimchi and ham. Turn heat to medium. Keep stirring until the rice has absorbed the sauce. Stir in the soy sauce and sesame oil. Taste and add more soy sauce, sesame oil or kimchi juice if necessary. Turn the heat down slightly to lightly brown the bottom while you cook the eggs.
3. Fry the eggs in a separate pan. Serve the fried rice topped with the fried eggs, nori and a sprinkle of sesame seeds.

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