Easiest Way to Make Yummy Kimchi fried rice

Kimchi fried rice. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. If there are any leftover rice containers from last night's take out, fried rice begs to be on the menu. If you also have ripe kimchi on hand, there is no better time to make Kimchi Fried Rice.

You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. Kimchi Fried Rice is deliciously flavorful and quick to prepare! You can have Kimchi fried rice using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kimchi fried rice

1. You need of chopped kimchi.
2. Prepare of chopped spam.
3. You need of rice.
4. It's of egg.
5. It's of sesame oil.

Day old rice is tossed with garlic, ginger, kimchi and gochujang for a slightly spicy yet majorly addictive fried rice. Kimchi fried rice might just be your new favorite. The first time I had kimchi was at a Korean bbq restaurant a few years back. Warm butter and olive oil together over medium-high heat in a large skillet or wok.

Kimchi fried rice step by step

1. Heat pan, then drizzle 1Tbsp of sesame oil.
2. Stir fry chopped kimchi about 3 mins.
3. Add in spam cook through.
4. Add in rice, once everything is incorporated together put it aside in a nice dish.
5. Fry the egg sunnyside up.

The best fried rice should toasty and dry, not wet and lumpy. The reddish color and the pungent kimchi taste and aromas beckon. As kimchi is fully fermented, you can freeze Kimchi fried rice for up to a week, making it a perfect dish for meal prep. Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat and/or vegetables are often added. So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms).