Kimchi Fried Rice
User Reviews
5
Kimchi Fried Rice
Description
This Kimchi Fried Rice recipe blends finely cut kimchi, diced bacon, and optional enoki mushrooms with cooked short grain rice. The preparation starts by cooking garlic and bacon until partially done, then adding kimchi until mostly cooked. Mushrooms are optionally added and mixed briefly before lowering the heat. Rice is stirred in alongside kimchi juice, allowing the flavors to infuse the grains thoroughly. Sesame oil is added for aroma and richness before removing from heat.
The fried rice offers a mix of textures: soft rice, tender kimchi pieces, crisp bacon, and optional mushrooms. Serving topped with a sunny side up egg adds richness and a creamy component. The optional garnishes of toasted sesame seeds, sliced green onions, and shredded seaweed contribute additional flavor and visual appeal.
Using kimchi at least two weeks old enhances sourness for a deeper taste; alternatively, rice vinegar or gochujang can substitute to adjust acidity and spice. The recipe balances spicy, sour, salty, and savory elements suitable for a satisfying meal or side dish.
Ingredients
- 1 cup kimchi (*see note), cut into thumbnail size pieces
- 150 g Bacon (5.3 ounces), cut into thumbnail size pieces
- 1 pack enoki mushrooms (200 g / 7 ounces ), root removed, rinsed and drained (optional)
- 3 cups short grain rice or medium grain rice), - if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking, steamed
- 4 egg cooked sunny side up or per your preference, extra large
- 1/2 tsp garlic minced
- 1/4 cup kimchi juice (*see note) – this liquid is from the bottom of the kimchi container
- 1/2 Tbsp sesame oil
- 1 Tbsp neutral cooking oil generic cooking oil
- 1 Tbsp sesame seeds to garnish, toasted
- 1/2 talk green onion to garnish, thinly sliced (optional)
- seaweed shredded (optional, roasted, seasoned
Instructions
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.
- Add the kimchi to the pan, stirring until it's 80% cooked.
- (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove the pan from the heat.
- Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!
Notes
- Use kimchi that has been fermented for at least two weeks to achieve optimal tanginess.
- If kimchi juice is limited, substitute with a combination of kimchi juice and gochujang or use soy sauce for a milder taste.
- Allow freshly cooked rice to cool at room temperature for 5 to 10 minutes before frying to prevent clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 188mg | 63% |
| Sodium | 311mg | 13% |
| Potassium | 181mg | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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