Kimchi Fried Rice
This quick and flavorful kimchi fried rice is my go-to! Spicy, tangy, and packed with umami—ready in no time!
Ingredients
- 1 cup Kimchi chopped
- 3 cups Cooked jasmine rice
- 4-6 strips Bacon chopped (or add more oil for a vegetarian version), add more if you desire
- 1 tbsp Neutral oil adjust based on the fattiness of the bacon
Sauce
- ¼ cup Kimchi juice add more water and gochujang if don't have enough
- 1 tsp Soy sauce
- 1 tsp Sugar
- 1-2 tbsp Gochujang Korean chili paste, adjust to taste
- 2 tsp Sesame oil
- Salt to taste (if needed)
- 1 Egg for topping, optional
- Green onions & sesame seeds for garnish, optional
- Roasted seaweed sheets cut into stripes, optional
Instructions
- Prepare the Sauce: Mix kimchi juice, soy sauce, sugar, sesame oil, and gochujang in a small bowl. Adjust the gochujang amount based on your spice preference. Set aside.
- Cook the Bacon: In a pan over medium heat, add 1 tbsp oil and chopped bacon. Cook until crispy. If skipping bacon, add 1 more tbsp oil instead. Adjust the amount of oil used based on the fattiness of the bacon.
- Sauté the Kimchi: Add the chopped kimchi and stir-fry for 1-2 minutes to bring out its deep flavor.
- Add the Rice: Toss in the cooked rice and pour in the sauce. Stir well until everything is evenly mixed and heated through. Taste and add salt if needed.
- Top It Off: Fry an egg separately and place it on top of the rice. Sprinkle with green onions and sesame seeds.
- Enjoy! Serve hot and dig in!