Kimchi Fried Rice キムチの焼き飯
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1
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Calories
576 kcal
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Course
Main Course
Kimchi Fried Rice キムチの焼き飯
Description
Kimchi Fried Rice キムチの焼き飯 uses cooked rice mixed with Japanese mayonnaise to help separate and coat the grains, giving the dish a creamy yet light texture. Thinly sliced pork is stir-fried with chopped kimchi and its juice until the liquid is absorbed, infusing the pork with fermented tang. The egg is partially set in the pan before mixing with rice, adding a tender component that lightly binds the elements together. Garlic chives and roasted white sesame seeds are incorporated for freshness and nutty notes. Soy sauce adds depth and seasoning, enhancing the overall savory profile.
This fried rice works well as a satisfying lunch or dinner and can be served on its own or with additional protein or vegetables. The mayonnaise's emulsifying effect creates a distinctive texture different from oil-only fried rice. The method of cooking egg in the pan and mixing it into the fried rice avoids an overcooked or rubbery egg texture.
Using matured kimchi with its juice intensifies the flavor, and Japanese mayonnaise made from egg yolks helps separate the rice without a noticeable mayonnaise taste. If preferred, a fried egg can be made separately and served on top rather than mixed in. Thinly sliced pork or bacon can be used depending on availability, and garlic chives can be substituted with scallions plus garlic for aroma.
Ingredients
- 1cup/150g rice cooked
- 1/2 tbsp mayonnaise 4, Japanese
- 1/3cup/70g kimchi *1
- 1 egg beaten
- 1.8oz/50g pork 2, thinly sliced
- 1 tbsp garlic chives 3, chopped
- 1 tbs sesame oil
- 1/2 tbs mayonnaise Japanese
- 1 tbsp sesame oil
- 1 tbsp sesame seeds roasted white
- 1/2 tbsp soy sauce
Instructions
- Chop the kimchi into smaller sizes and set aside with kimchi juice.
- Slice the pork to similar size to chopped kimchi.
- Beat the egg in a small bowl, then set aside. Add Japanese mayonnaise to the cooked rice and stir them well and set aside. As shown in the photo in the post.
- Heat the sesame seed oil in a frying pan over high heat.
- Add the sliced pork to cook. When the pork is cooked, add Kimchi with juice to the pan.
- Stir fry the pork and kimchi well until all liquid evaporate and is absorbed by the pork.
- Move the pork and kimchi to the side of the pan and add the beaten egg to the center of the pan.
- When the egg is half set, break it a little with a wooden spatula and add the rice to the pan.
- Stir fry all together until the rice grains are well separated and all ingredients are tossed evenly.
- Add garlic chives and sesame seeds to toss.
- Add soy sauce and mix well.
- Turn the heat off and serve in a bowl. *5
Notes
- Use matured kimchi and include its juice for enhanced flavor in the dish.
- Japanese mayonnaise helps separate rice grains; if unavailable, substitute with a similar egg yolk–based mayo.
- If thin sliced pork is not available, bacon or thin pork slices cut from half frozen meat are suitable substitutes.
- Garlic chives can be replaced with scallions and minced garlic, adding the garlic early for aroma.
- To serve, you can either mix the beaten egg into the fried rice or top with a separately fried egg according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 56g | 86% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 205mg | 68% |
| Sodium | 687mg | 29% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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