Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Kimchi Fried Rice
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1099
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 211 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 19 mg
- Sodium
- 864 mg
It’s hard to remember a time when I didn't have any leftover rice or kimchi in my house, which is why kimchi fried rice is a core recipe in my I-need-to-eat-something-right-now repertoire. This version is from my book Hand Taste: Cook Like a Korean Grandmother. Remember to patiently let the cabbage pieces in the kimchi caramelize in the bacon fat for an extra flavor dimension. If you want to top the rice with an egg, fry one in a separate nonstick pan and then slide it on each bowl of rice, sunny-side up.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1099
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 211 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 19 mg
- Sodium
- 864 mg
Ingredients
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Directions
- Cook the bacon: In a 12-inch nonstick skillet, cook the bacon over medium to medium-low heat until it’s almost completely crisp, 3 to 4 minutes. Add the scallion whites and garlic and let the flavors marry together, about 30 seconds.
- Add the kimchi: Raise the heat to medium high. Stir in the kimchi and cook until the edges of the cabbage start to caramelize, about 3 minutes. Stir in the rice, fish sauce, soy sauce and sesame oil, breaking the rice up and stirring constantly until thoroughly combined with the kimchi and bacon. Stop stirring for a minute to let the bottom of the rice crisp up, then stir again and repeat for 1 more minute.
- Serve: Scoop into bowls or plates and top with fried eggs, sesame seeds and/or gim if using. Leftovers can be refrigerated in an airtight container for up to 3 days.
Cook’s Note
A secret to the best fried rice is to add a drizzle of vegetable oil to plain steamed rice while it’s still hot. Refrigerate it overnight, and then it’s ready to go. The oil improves the texture and, to me, also helps the finished fried rice taste more evenly seasoned.
