Kimchi Fried Rice.
Cook time will be longer if making/adding a fried egg.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 tablespoon sesame oil plus more for drizzling on rice
- 1-2 cups cubed chicken beef or pork (I highly recommend using pork shoulder)
- 3 cups day-old cooked brown or white short grain rice I used brown rice; and if it's not a day old, don't sweat it
- 1 to 1 1/2 cup roughly chopped kimchi plus some reserved juice
- 2-3 teaspoons sesame oil
- 1-2 teaspoons low sodium soy sauce
- Scallions or chives for garnish
- Fried eggs optional
Heat oil in a wok or a large skillet over medium-high heat. Add your meat and cook, stirring occasionally, until cooked through and nicely browned, for about 4-5 minutes.
Meanwhile, place cooked rice in a large bowl and drizzle with a little sesame oil. Using your hands, gently message the oil into the rice, tossing a few times. You want to try to separate the rice without smushing it.
To the wok, add the chopped kimchi and juice and stir to toss. Add the rice and toss to coat, distributing the ingredients evenly. Allow the rice to cook for about 8-10 minutes, tossing halfway through, or as needed, to keep the bottom of the rice from sticking and burning.
Drizzle in the sesame oil and soy sauce, and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed. Taste for seasoning, and add a little more of sesame oil and/or soy sauce, if needed.
A lot of people eat their kimchi fried rice with a fried egg on top so - if you want to add the egg: In a small pan, fry your eggs and use to top the kimchi fried rice. Garnish your fried rice with the scallions or chives. Serve immediately.