Teresa's Recipes
Korean Fried Rice (Kimchi Bokkeumbap)
Korean Fried Rice, or Kimchi Bokkeumbap, is a vibrant and hearty dish that brings together the bold flavors of fermented kimchi with the satisfying texture of rice. This dish is not only a great way to use up leftover rice, but it's also a delightful combination of crispy bacon, colorful vegetables, and the umami kick of soy sauce and sesame oil. A staple in Korean households, this comfort food embodies the spirit of home cooking, offering warmth and satisfaction in every bite. Perfect for a quick weeknight dinner or as a side dish to complement your Korean BBQ feast!
Ingredients
- to taste Salt
- to taste Freshly ground black pepper
- 2, beaten Eggs
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 3, chopped (plus extra for garnish) Green onions
- 1 cup Frozen peas
- 1 cup, diced Carrots
- 4 slices, chopped Bacon
- 1 cup, chopped Kimchi
- 4 cups, preferably day-old Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 420
- Fat: 20g
- Carbs: 50g
- Protein: 15g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Heat a large skillet or wok over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove excess fat if desired.
- Add the diced carrots and frozen peas to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly softened.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the chopped kimchi to the skillet and cook for an additional 1-2 minutes, allowing the flavors to meld.
- Stir in the cooked rice, breaking up any clumps, and mix well to combine with the other ingredients.
- Drizzle the soy sauce and sesame oil over the rice and mix thoroughly to ensure even coating.
- Season with salt and pepper to taste, adjusting as needed.
- Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- Garnish with chopped green onions and serve hot, enjoying the burst of flavors with every bite.
Tips
- For an extra kick, consider adding gochujang (Korean chili paste) to the rice while cooking.
- Feel free to customize this fried rice by adding any leftover vegetables or proteins you have on hand.
- Using day-old rice is ideal as it is less sticky and fries better, giving you that perfect texture.