Kimchi Fried Rice
- 6 to 8 slices thick-cut bacon
- 3 tablespoons sesame seeds
- 3 nori sheets (dried seaweed)
- 3 cups kimchi
- 4 1/2 to 5 cups cooked medium-grain white rice, chilled
- 1 tablespoon toasted sesame oil
Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
Photograph by Tina Rupp
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