Kimchi. Fried Rice. Yes please. This recipe is so easy, delicious and comforting. You have to use cold rice from the day or two before or at least make it in the morning and then stick it in the fridge. After that, this recipe really only takes about 20 minutes. If you haven’t started buying kimchi on the regular its time to start. Buy it for the delicious fermented taste and then keep eating it for the probiotic health benefits. You’ll find it at any grocery story in the refrigerated pickles and saurkraut section.
I learned how to make fried rice in 10th grade home economics class. Oh how I loved these classes with the fake little kitchens. I liked to pretend that my group was my own little family. It was playing “house” for a 16 year old. I loved how we all helped to cook, sat down at our little table, ate together, and then all did the dishes together. Don’t worry I wasn’t deprived of this in real life, I just really enjoyed playing house. I remember we had this recipe for fried rice and our teacher explained that the rice needed to be cold and made a day ahead of time. This helped it to fry better. The recipe she had did not have kimchi but it did have ham, onion, garlic, carrots and peas! Also soy sauce so you know I liked it. This recipe I’m posting may be even easier than my 10th grade cooking class recipe. Most of the flavor comes from the fermented kimchi. I’m adding a little cut up pork chop and of course a fried egg on top. I used chives as a garnish because they are growing outside in my garden. You of course could use green onions. I had an extra pork chop that’s why I chose it, plus I love pork with Korean-inspired dishes. You could use any protein, or not. That’s what eggs are for! I’m topping it all with a super umami sauce made from soy sauce (this is my favorite brand), gochujang, and sesame oil.
kimchi fried rice
serves 2 really hungry people or 4 sorta hungry people
2 cups cold cooked rice- made that morning or the day before- I used short grain rice (mepssal).
¼ cup high heat oil- I used red palm but avocado would be good too
1 cup kimchi- strained over a bowl, reserving the liquid
1 ¼-⅓ lb pork chop
3 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
2 teaspoons Korean red pepper flakes (gochugaru)
Sesame seeds for garnish
2 tablespoons chopped chives or green onions
Salt and pepper
3 teaspoons soy sauce
2 teaspoons gochujang
1 teaspoon toasted sesame oil
Chop up the kimchi and set aside, make sure to reserve the liquid that drained from it. Thinly slice the pork chop and cut into small pieces. Heat a tablespoon of the high heat oil in a wok or deep skillet. Once hot, add the pork pieces and sprinkle with salt and pepper. Cook on high until cooked through and set aside. Without cleaning out the pan, add the chopped kimchi on high. Add a little oil if needed. Fry the kimchi for about 3-5 minutes. You want it to get cooked down and develop a sweetness. Add the red pepper flakes and toss and then add the rest of the oil, make sure it returns to high, and then add the rice. Fry, tossing frequently, for about another 4-5 minutes. Add some or all of the reserved kimchi liquid to help create a desired consistency and get any cooked bits off the bottom of the pan. Return the pork to the pan and add the 2 tablespoons of soy sauce and the 1 tablespoon of sesame oil. Cook for another couple of minutes. Taste and adjust soy sauce and or salt and pepper. Cover with a lid for a moment while you fry your eggs and make your sauce. For the sauce, just whisk together the soy sauce, gochujang, and the sesame oil. For the eggs: use as many eggs as there are people eating. Each person gets a fried egg on top. You want the yolk to be runny. You’ll feel so sad if you overcook it. If you do overcook it, just save it for egg salad and make a new one. Having a runny yolk over your fried rice is quite satisfying. Now plate your fried rice. Put your perfectly cooked fried egg on top of the rice. Now drizzle the sauce all around all cute-like and sprinkle with sesame seeds, more pepper flakes, and chopped chives. Yummy!