Description
Kimchi Fried Rice brings together sizzling Korean flavors that dance across your plate with zesty kimchi and tender rice. Comfort meets bold spice in this quick skillet masterpiece that turns leftovers into a seriously delicious meal.
Ingredients
Scale
Main Ingredients:
- 3 cups steamed short grain rice
- 1 cup kimchi
- 150 g bacon
- 4 large eggs
- 1 pack enoki mushrooms
Supporting Ingredients:
- ¼ cup kimchi juice
- ½ tsp minced garlic
- ½ tsp sesame oil
- 1 tablespoon toasted sesame seeds
Garnish:
- ½ stalk green onion
- roasted seasoned seaweed
- 1 tablespoon cooking oil
Instructions
- Heat a large skillet or wok to medium-high temperature for 2 minutes, coating the surface with 1 tbsp cooking oil.
- Sauté ½ tsp minced garlic for 10 seconds until fragrant, then add 150 g bacon and cook until edges turn golden.
- Incorporate 1 cup kimchi into the skillet, stirring consistently until ingredients caramelize and kimchi softens, approximately 3-4 minutes.
- Toss in 1 pack enoki mushrooms and quickly stir for 30 seconds, then reduce heat to medium-low.
- Fold 3 cups steamed short grain rice and ¼ cup kimchi juice into the mixture, ensuring every grain gets coated and heated through.
- Drizzle ½ tsp sesame oil across the rice, mixing gently to distribute flavors evenly.
- Remove skillet from heat and transfer contents to serving plate.
- Top the rice with 1 cooked sunny-side-up egg, sprinkle 1 tbsp toasted sesame seeds, ½ stalk chopped green onions, and tear roasted seaweed strips over the dish.
Notes
- Cold leftover rice works best for achieving the perfect texture and preventing mushiness in your kimchi fried rice.
- Drain kimchi well before adding to concentrate flavor and prevent excess liquid from making the dish soggy.
- Adjust spice level by choosing mild or spicy kimchi, or mixing different types to suit your taste preference.
- For a vegetarian version, replace bacon with tofu or mushrooms and use vegetable oil instead of bacon grease.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 3 to 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 190 mg