Kimchi Fried Rice

I truly do love working on this blog but sometimes creating and writing new recipes to post to the blog five days a week can be a little draining on the creativity department. Sometimes I sit down to write my weekly menu and the paper remains blank for quite some time.  During times like this, I turn to family, friends and in the case of this fried rice, you all to give me some inspiration. You see back when I posted my recipe for Andouille and Shrimp Fried Rice a reader suggested that I try kimchi fried rice with a fried egg on top. Well, now is my chance to say thank you, because man on man was it good.

I personally have not had much experience with kimchi. Just in case you haven’t either, it is a popular Korean dish of fermented vegetables with seasonings. Most commonly the vegetable is cabbage and it is usually a little on the spicy side.  While it sounds like it might be a more exotic ingredient, I was able to find some at my local super market with no problem. It was in the refrigerated produce section. They had a spicy and a mild version, because I like heat I went with the spicy but you could always opt for the mild version to keep the spice down.

Note: This, like most fried rice, is best made with cold day old rice.

Kimchi Fried Rice Recipe

Serves 2 - 3 Prep Time: Cook Time:

Ingredients:

  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • 2 cups diced pork, raw (about 3 small pork chops)
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 2 teaspoons soy sauce, divided
  • 2 teaspoons sambal oelek (optional)
  • 1 cup chopped kimchi
  • 2 cups cold left over rice
  • 2 tablespoons butter
  • 2 - 3 large eggs

Instructions

1

In a large skillet, heat peanut and sesame oil over medium-high heat. Add pork and 1 teaspoon soy sauce, cook 3-4 minutes. Mix in garlic, green onions (reserving a few for garnish), sambal oelek (if using) and kimchi. Cook 5 minutes. Stir in rice and remaining soy sauce, mix well. If mixture seems too dry add a little (a teaspoon or two) of the juice from the kim chi jar. Reduce heat to low and cover to keep warm.

2

Meanwhile, melt butter in a separate skillet over medium heat. Once butter has melted carefully crack eggs into the pan and cook 3 - 4 minutes or until egg white is cooked and yolk is set. Season with salt and pepper if desired.

3

Divide the rice into servings, place one egg on top of each serving. Garnish with green onions. Serve.

Notes

Enjoy!

Leave a Comment

  • Reply
    Sharkabrah
    March 21, 2010 at 10:03 pm

    I finally found the your recipe Des, it sounds great! I might have to add some chopped spam or maybe tofu to it. Thanks for creating this recipe.

  • Reply
    tigerfish
    February 25, 2010 at 1:28 pm

    Me love a runny egg over too. The Nasi Goreng (Indonesian Fried Rice) usually have one of these. You can try Tom Yum Fried Rice next. ;p

  • Reply
    cindy
    February 23, 2010 at 12:46 pm

    this looks great! i never think to make kimchi fried rice when i make kimchi…next time for sure!

  • Reply
    Sook @ My Fabulous Recipes
    February 22, 2010 at 1:16 pm

    Woohoo! My favorite! I love kimchi fried rice. I have some kimchi in the fridge so I think I will have to make some tomorrow for lunch! :)

  • Reply
    David
    February 22, 2010 at 12:23 pm

    I prefer gochujang which seems like a Korean version of sambal oelek. May even throw some myungnangjuht (Korean caviar) and use Spam for the meat. Spam is so bad but can be so good :) My best results just used butter for the cooking and a drizzle of sesame oil before serving :) Mmm comfort food.

    When I feel particularly lazy, rice, fried egg, and gochujang. Bi-bim bap without the fixings. :)

  • Reply
    Kitchen Monki Dan
    February 22, 2010 at 8:43 am

    A runny egg is the key! Great post… this definitely comfort food, korean style :)