Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favourite!
Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavour a variety of meat and/or vegetables are often added.
So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms).
Bacon gives a nice smoky flavour and enoki mushrooms give a nice crunchy feel to the dish.
Kimchi fried rice is one of the most popular ways to use up your old ripened kimchi along with Kimchi jjigae (Kimchi stew) and Kimchi Pancake.
Best Rice For Kimchi Fried Rice
Kimchi fried rice is also a great way to use up some of your leftover steamed rice.
You probably heard that one or two day old rice fries better? Let me put this into context. Typically, freshly steamed rice is moist and soft and when they get stir fried, they can go gluggy, which isn’t very nice in a stir fry dish!
But, if you can manage the water amount well, you can use the freshly steamed rice as well. Just make the rice intentionally drier by adding slightly less water when you steam it.
Ingredients (4 servings)
1 cup kimchi, cut into thumbnail size pieces
150g / 5.3 ounces bacon, cut into thumbnail size pieces
(optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
3 cups steamed white short/medium grain rice – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
4 x-large eggs, cooked sunny side up or per your preference
1/2 tsp minced garlic
1/4 cup kimchi juice (*see notes) – this liquid is from the bottom of the kimchi container
1/2 Tbsp sesame oil
1/2 Tbsp cooking oil
1 to 2 Tbsp roasted sesame seeds, to garnish
(optional) 1/2 stalk green onion, thinly sliced
(optional) roasted seasoned seaweed, shredded
Instruction
1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2. Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked
3. Add the Kimchi and stir until 80% of it is cooked.
4. (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
6. Add the sesame oil and mix them well. Remove from the heat.
7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!
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