Korean
Kimchi Fried Rice
Day-old rice fried with ripe kimchi, gochujang, scallions, sesame, and crisped edges.
4 servings · 15 minutes prep · 15 minutes cook
Ingredients
Fried Rice
- 4 cups, cold, clumps broken up
- 1 1/2 cups, sour, chopped
- 1/3 cup, from the jar
- 6 oz, diced, optional
- 4, thinly sliced, whites and greens separated
- 2 cloves, minced
- 1 tbsp
- 1 tbsp
- 1 tsp, optional, to balance sour kimchi
- 1 tbsp
- 2 tbsp, for frying
- 4 large, fried; pasteurized if yolks remain runny
- 1 sheet, crumbled
- 1 tbsp, toasted
Directions
Fry the Base
- Heat avocado oil in a wok or large skillet over medium-high heat. Add spam if using and cook for 3 to 4 minutes, until browned.
- Add scallion whites from scallions, garlic, and kimchi. Fry for 4 to 5 minutes, until the kimchi darkens and smells concentrated.
- Stir in gochujang, soy sauce, granulated sugar, and kimchi juice. Cook for 1 minute.
Fry the Rice
- Add day old short grain rice and press it into the pan. Fry for 4 to 6 minutes, stirring and pressing, until hot, glossy, and lightly toasted.
- Stir in sesame oil and scallion greens. Add more soy sauce in small increments until the rice is savory enough to support the kimchi without tasting salty.
- Serve topped with fried eggs—using pasteurized eggs for runny yolks or cooking the eggs to {{temperature:160°F}}—plus roasted seaweed and sesame seeds.
