김치볶음밥 – Kimchi Fried Rice

Korean: 김치볶음밥
English: Kimchi fried rice
Difficulty: Intermediate
Tagline: 
“Don’t throw away the old kimchi!”
Serving Size: 2 happy people

What do you do when you have Kimchi leftover in the fridge? Bring out the rice, left-over vegetables and marry the two. Kimchi Fried Rice (김치볶음밥) is something we loved to have when we were young… when our moms were tired from work and just wanted something easy to whip up. Here is an easy recipe for Korean fried rice, including  a nice sunny-side egg over the top.

Ingredients:

  • Kimchi with Kimchi liquid (1/2 cup)
  • Onion (1/2 of whole onion)
  • Diced Carrots (1/3 cup)
  • Spring Onions (1/3 cup)
  • Bacon (2 strips)
  • Sticky Rice (2 cups)
  • Cooking Oil (2 tablespoons)
  • Korean Red Chili Flakes (1 tablespoon)
  • Sugar (1/2 spoon)
  • Soy Sauce (3 spoons)
  • Sesame Oil (1 spoon)
  • 2 eggs (Garnish, optional)
  • Sesame Seed (Garnish, optional)
  • Black pepper (optional)

Instructions:

  1. Cook rice and let two cups sit out in open-air to dry-out moisture
  2. Dice bacon, spring onions, onion, carrots, kimchi into small square cuts
  3. Fry up bacon and spring onions first, then add onions and carrots
  4. Add Korean chili fakes, soy sauce, sugar and pinch of black pepper to the stir-fry. Mix and stir on high heat for 2 minutes.
  5. Pour rice into stir-fry and mix in. Add about 2 tablespoons of the Kimchi liquid into the rice to help in coating all of the rice with the marinade
  6. Pour sesame seed onto the rice as garnish
  7. Add sunny-side egg up on top of the rice

Additional comments:

  • For vegetarians: skip the bacon and use shiitake mushrooms instead
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