Make this easy Kimchi Fried Rice for a comforting, gut-healthy meal. Jacob brings his intuitive cooking style to Amelia’s organized plan for a perfect dish.
Author:Jacob Carmichael
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Dish
Method:Stir Fry
Cuisine:Korean
Diet:Vegetarian
Ingredients
Scale
1 tablespoon sesame oil
1 cup chopped kimchi, plus 2 tablespoons of juice
1/2 cup cooked pork belly or spam, diced (optional)
1 small onion, chopped
2 cloves garlic, minced
3 cups cooked day-old rice (cold is best)
1 tablespoon soy sauce
1 teaspoon gochujang (Korean chili paste, optional)
2 large eggs
2 scallions, thinly sliced for garnish
1 sheet roasted seaweed (gim), crumbled for garnish
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the chopped kimchi and cook for about 3 minutes until it softens slightly.
If using, add the diced pork belly or spam and cook until lightly browned.
Add the chopped onion and cook for 2 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry everything together well.
Pour in the kimchi juice, soy sauce, and gochujang (if using). Mix thoroughly until the rice is evenly colored.
Push the rice to one side of the pan. Crack the two eggs onto the empty side. Scramble the eggs until just set.
Fold the scrambled eggs into the rice mixture.
Remove from heat. Divide the fried rice into serving bowls.
Garnish each serving with sliced scallions and crumbled roasted seaweed. Serve immediately.
Notes
Using day-old, cold rice prevents the fried rice from becoming mushy.
Taste your kimchi first; if it is very salty, reduce the amount of soy sauce you add.
For a vegetarian version, skip the pork belly and add 1/2 cup of firm tofu, cubed and pan-fried until golden before adding the kimchi.