How to Cook Tasty 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. Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a great use for leftovers, too.

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. 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 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kimchi fried rice

1. Prepare of Kimchi.
2. You need of spam.
3. Prepare of White rice.
4. Prepare of Green onions.
5. You need of Sesame oil.
6. Prepare of Garlic (optional).

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. Cook white rice.
2. Dice spam into cubes and slice kimchi into small pieces (dice garlic too if using).
3. Fry spam in pan on medium high to high heat (with the diced garlic) remove from heat.
4. Fry slices kimchi pieces for about 45 seconds on medium heat.
5. Add white rice to pot and stir in kimchi and spam.
6. Add kimchi juice and mix well until no white can be seen.
7. Mix in sesame oil to taste and Allow to cook for about 2-5 min on medium.
8. Top with green onions and serve.

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.