Kimchee Fried Rice Recipes

KIMCHI FRIED RICE

Steps:

• In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
• Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
• Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

KIMCHI FRIED RICE

Steps:

• In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently. , In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.

KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)

Steps:

• Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
• Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
• Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
• Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

KIMCHI FRIED RICE

Steps:

• Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
• Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

KIMCHI FRIED RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
• Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
• In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
• Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

KIMCHI FRIED RICE

Steps:

• On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
• Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
• Add the Kimchi and stir until 80% of it is 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 from the heat.
• 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!

KIMCHI FRIED RICE

Steps:

• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add safflower oil, scallion whites and garlic, cook stirring until fragrant, 30 seconds. Stir in kimchi and gochujang, cook 1 minute. Add rice, 1 teaspoon sesame oil and soy sauce. Season with salt. Remove from heat. Sprinkle with 2 teaspoons kimchi pickling liquid, more to taste if desired, and stir in scallion greens.
• Heat remaining 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Crack eggs into skillet, season with salt, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes.
• Divide fried rice amongst 4 bowls. Place 1 egg on top of each bowl of rice. Serve with nori.

KIMCHEE FRIED RICE

Steps:

• Heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions.
• Sauté until you can see the juices coming out.
• Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
• Finish with scrambled eggs, green onions, peas and kimchee.
• Sauté for about 2 minutes.
• Garnish with chopped green onion and kimchee over fried rice.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.