Kimchi Fried Rice
This unusual recipe makes a great meal, whether you're looking for lunch or dinner inspiration. With bold Korean flavors like kimchi and gochujang, the flavor is so good.
Servings: 4
Equipment
- Cast Iron Skillet Large, or wok
Ingredients
- 1 Cup kimchi packed
- 4 to 6 Slices bacon chopped
- 2 Cloves garlic minced
- 1 Tablespoon gochujang Korean chili paste
- 1 Teaspoon sesame oil
- 4 Cups jasmine rice cooked, day-old rice works best
- 3 green onions sliced
Optional Garnishes:
- fried egg
- sesame seeds toasted
- green onions sliced
Instructions
- Place the kimchi in a sieve set over a bowl. Press down firmly to squeeze out as much liquid as possible. Measure out 3 tablespoons of the kimchi juice and set it aside. If needed, top up with more juice from the jar.
- Place the chopped bacon in a large, cold skillet or wok. Set the heat to medium and allow the bacon fat to render as it heats up.
- Cook, stirring occasionally, for 10 to 12 minutes, until the bacon is crispy. Use a slotted spoon to remove the bacon and drain it on paper towels.
- Remove all but two tablespoons of the bacon fat from the pan. Add the minced garlic and gochujang, and cook over medium heat for about 1 minute, until fragrant and sizzling.
- Add the strained kimchi to the skillet and cook for 1 or 2 minutes, until the pan begins to look dry.
- Drizzle in the sesame oil and add the cooked jasmine rice. Stir well to evenly distribute the seasoning throughout the rice.
- Let the rice cook without stirring for 4 to 5 minutes, allowing it to char slightly on the edges for crispy bits.
- Pour in the reserved kimchi juice and scrape up any browned bits from the bottom of the pan.
- Return the bacon to the pan and stir in the sliced green onions.
- Remove from heat and serve with your choice of garnishes, such as fried eggs, sesame seeds, and additional green onions if liked.
Notes
Rice measurement: When measuring the rice, make sure it’s loosely packed to avoid overcrowding the pan, which can prevent proper crisping.
Crisp up the rice: After adding the rice to the pan, let it sit undisturbed for a few minutes. This allows the rice to develop crispy bits that add great texture to the dish.
Cooking the bacon: If your bacon pieces stick together while chopping, don't worry. Add them to the pan as-is; the heat will help them separate as they cook.
Cooking the kimchi: Make sure to cook out any excess liquid from the kimchi before adding the rice. This ensures the rice will fry properly and get crispy instead of soggy.
Season to taste: Gochujang, kimchi and bacon all have varying levels of saltiness. Taste your dish before serving and adjust with a pinch of salt if needed.
Crisp up the rice: After adding the rice to the pan, let it sit undisturbed for a few minutes. This allows the rice to develop crispy bits that add great texture to the dish.
Cooking the bacon: If your bacon pieces stick together while chopping, don't worry. Add them to the pan as-is; the heat will help them separate as they cook.
Cooking the kimchi: Make sure to cook out any excess liquid from the kimchi before adding the rice. This ensures the rice will fry properly and get crispy instead of soggy.
Season to taste: Gochujang, kimchi and bacon all have varying levels of saltiness. Taste your dish before serving and adjust with a pinch of salt if needed.
Nutrition
Calories: 707kcal | Carbohydrates: 151g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 302mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
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