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Kimchi Fried Rice
Kimchi Fried Rice is a beloved staple in Korean cuisine, transforming leftover rice and kimchi into a deliciously savory meal. The combination of spicy, tangy kimchi, crispy bacon, and the comforting texture of fried rice makes this dish a satisfying and flavorful delight. Perfect for any time of day, this dish is not only easy to prepare but also a great way to incorporate fermented vegetables into your diet, known for their health benefits. Dive into the heart of Korean culinary tradition with this vibrant and satisfying dish!
Ingredients
- Bacon
- 4 strips, chopped
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Kimchi
- 1 cup, chopped
- Cooked rice
- 3 cups, preferably day-old
- Eggs
- 2, beaten
- Green onions
- 2, chopped for garnish
- Sesame oil
- 2 tablespoons
- Soy sauce
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
Instructions
- Heat a large skillet or wok over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, keeping the rendered fat in the pan.
- In the same skillet with the bacon fat, add the diced onion and minced garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.
- Stir in the chopped kimchi and cook for an additional 2-3 minutes, allowing the kimchi to soften and infuse its flavor into the skillet.
- Push the kimchi mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, about 2 minutes.
- Add the cooked rice to the skillet, breaking up any clumps, and mix well with the kimchi and eggs.
- Drizzle soy sauce and sesame oil over the rice mixture, stirring to combine all the ingredients evenly.
- Return the crispy bacon to the skillet and mix thoroughly. Cook for an additional 2-3 minutes, ensuring the rice is heated through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Tips
- For an extra kick, add a teaspoon of gochujang (Korean chili paste) when adding the kimchi.
- To make it vegetarian, simply omit the bacon or substitute it with mushrooms or tofu.
- Using day-old rice helps achieve a better texture as it is less sticky and fries up nicely.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 15 minutes Calories: 420 Fat: 20g Carbs: 50g Protein: 12g Sodium: 800mg Sugar: 2g
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