Korean's Kimchi Fried Rice Recipe
Whip up a quick and flavorful Korean-inspired dish with this easy Kimchi Fried Rice recipe. Packed with savory bacon, tangy kimchi, and topped with a perfectly cooked egg�pure comfort food bliss!
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Calories: 460kcal
Servings: 4
Equipment
- Pan or Wok
- Spatula
Ingredients
- 1 cup kimchi
- 150 g bacon
- 3 cups steamed short grain rice
- 1/2 tsp minced garlic
- 1/2 tsp sesame oil
- 1 tbsp toasted sesame seeds�
- roasted seasoned seaweed
- 1 pack enoki mushrooms
- 4 large eggs
- 1/4 cup Kimchi juice
- 1 tbsp cooking oil
- 1/2 stalk�green onion�
Instructions
- Preheat pan/wok on medium-high heat, add and spread cooking oil.
- Stir garlic for 10 seconds, then add bacon and cook halfway.
- Add kimchi, cook until 80% done.
- Add mushrooms, stir briefly, then reduce heat.
- Mix in rice and kimchi juice thoroughly.
- Add sesame oil, mix, and remove from heat.
- Serve on a plate, garnish with optional sesame seeds, green onions, seaweed strips, and a cooked egg on top.
Notes
- For best results, use kimchi that's at least 2 weeks old. If it's not, add 1/2 tsp of rice vinegar to the kimchi juice to give it a sour flavor.
- If you're having trouble getting 1/4 cup of kimchi juice, especially with fresh kimchi, use 2 1/2 tablespoons of kimchi juice and 1 tablespoon of gochujang instead.
- For a non-spicy option, substitute 1 tablespoon of soy sauce for gochujang.
- Remember: 1 tablespoon equals 15 milliliters, and 1 cup equals 250 milliliters.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 42g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 188mg | Sodium: 310mg | Potassium: 182mg | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3.3mg