How to Prepare Delicious 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. This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. You can cook Kimchi Fried Rice using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Kimchi Fried Rice

1. It's of kimchi (chopped).
2. It's of juice of kimchi.
3. Prepare of cooked short-grain rice.
4. You need of korean gochujang sauce.
5. Prepare of soysauce.
6. It's of toasted sesame oil.
7. It's of olive oil.
8. It's of scallion (chopped).
9. It's of eggs (fried or sunnyside up).

In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like. 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.

Kimchi Fried Rice step by step

1. Drizzle the sesame oil on the rice and stir to break up any big clumps..
2. Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved..
3. Put the olive oil in a frying pan and heat over medium high heat until hot. Add the chopped kimchi and stir fry until the kimchi is starting to brown and is very fragrant..
4. Add the rice and and stir-fry, pressing down on any clumps until the rice is uniform in color..
5. Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice until the rice starts to brown, and doesn't stick together quite as much..
6. Taste and adjust to desired flavor, and top with the sunny-side up/fried egg and garnish with the chopped scallions, and it is ready to be served, enjoy..

The first time I had kimchi was at a Korean bbq restaurant a few years back. 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). In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Heat canola oil in a large skillet over medium high heat.