Kimchi Fried Rice
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
665 kcal
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Course
Main Course
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Cuisine
Korean
Kimchi Fried Rice
Report
The alluring and addictive flavours of Korean kimchi are put to excellent use in this truly amazing rice dish. Kimchi fried rice is an institution in Korea and you really ought to take a few minutes to make a batch for yourself. You'll be in rice heaven.
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Ingredients
- 1/2 cup salt pork (cut into dice) (or use 4-5 rashers bacon)
- ½ onion (medium, diced)
- 1 tbsp ginger (chopped)
- 1 tbsp garlic (chopped)
- 2 cups kimchi (Napa cabbage variety) (roughly chopped)
- 3 cups cooked rice (left to cool completely - day old is best)
- 1 tbsp Gochujang (Korean chilli paste)
- 1 tbsp light soy sauce
- 3 spring onion (sliced, for garnish)
Optional
- fried eggs (not really optional!)
- nigella seeds (for sprinkling)
Instructions
- Add the salt pork/bacon to a large dry frying pan and bring it to a medium high heat. Let it cook for 2-3 minutes to brown and render out the fat.
- Remove the salt pork and if there's a lot of fat, pour out until you have about 2-3 tbsp left.
- Add the onion, ginger and garlic and fry for about 2-3 minutes until browned.
- Tip in the kimchi, followed by the cooked rice and stir fry to combine for about 1-2 minutes.
- If you had any kimchi juice, pour in about 1/2 cup, followed by the Gochujang. Stir this into the rice to combine everything.
- Return the salt pork to the pan and season with the soy sauce, stir well.
- Flatten the rice over the surface and let it cook for abour 3 minutes over a medium heat to get a little crispy on the bottom, being careful not to burn. Stir the rice and repeat this process, letting it cook for a further 1 minute.
- Stir the rice one more time and that's it! You're (almost) ready to serve.
- Optional: Fry an egg for each person without turning. Let it get nice and crispy on the bottom. Drain on a paper towel.
- Spoon a portion of the rice onto a plate and top with a fried egg and a sprinkling of spring onions. Give the egg a little sprinkle of Nigella seeds and you're ready to eat!
Notes
- Serve as a meal in itself straight from the wok. A fried egg is just amazing, and I'll often serve a few sliced tomatoes, radishes and/or cucumber alongside.
- Fridge - leftovers are good in the fridge for 3-4 days (tightly covered). Reheat in a microwave or in a pan until hot again.
- Freezing - store in airtight containers and reheat in a microwave until piping hot (stirring once or twice while reheating).
Nutrition Information
Show Details
Calories
665kcal
(33%)
Carbohydrates
75g
(25%)
Protein
11g
(22%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Cholesterol
37mg
(12%)
Sodium
1653mg
(69%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
179IU
(4%)
Vitamin C
8mg
(9%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 37mg | 12% |
| Sodium | 1653mg | 69% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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