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Kimchi Fried Rice

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Kimchi Fried Rice

Cuisine:Korean

Course:Lunch

10m prep 20m cook 30m ready

4 servings Topping this spicy, smoky dish with the optional fried eggs makes it an exemplary breakfast or lunch.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 slices bacon
  • 1½ cups drained kimchi, coarsely chopped
  • 4 cups cooked white rice (preferably short-grain)
  • 1
    • 1 to 3 tablespoons butter or other fat
    • 4 large eggs
    • Salt and black pepper
    Sub-recipe steps
    1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
    2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
    3. Season with: Salt and black pepper
    4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.
  • Thinly sliced green onion
  • Drizzle of toasted sesame oil
  • Toasted sesame seeds

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 6 slices bacon
  • 1½ cups drained kimchi, coarsely chopped
  • 4 cups cooked white rice (preferably short-grain)
  • 1 (1 Fried Egg, preferably over easy or sunny-side up)
  • Thinly sliced green onion
  • Drizzle of toasted sesame oil
  • Toasted sesame seeds

Let's Cook

  1. Step 1.

    Place in a large skillet over medium heat: 6 slices bacon

  2. Step 2.

    Cook until the bacon has rendered its fat and become browned and crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Drain all but 2 tablespoons of the bacon fat from the skillet and add: 1½ cups drained kimchi, coarsely chopped

  3. Step 3.

    Cook, stirring, for 3 minutes. Coarsely chop the cooked bacon and add to the skillet, along with: 4 cups cooked white rice (preferably short-grain)

  4. Step 4.

    Stir to combine and gently press the rice mixture into the skillet with the back of a spatula. Cook, stirring occasionally, until the rice starts to brown and crisp, 6 to 8 minutes. Transfer to plates or bowls and, if desired, top each serving with: (1 Fried Egg, preferably over easy or sunny-side up)

  5. Step 5.

    Garnish with: Thinly sliced green onion; Drizzle of toasted sesame oil; Toasted sesame seeds

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