Kimchi Fried Rice
The season is cold and dull, so let’s go back to the basics and make comfort food with a little kick to spice up life.
Let’s make Kimchi Fried Rice. Let's get cooking.
Ingredients
- ½ Large Onion (Diced)
- 1 C Kimchi (Chopped)
- ¾ C Kimchi Juice
- 3 Large Eggs
- 4 Strips Bacon
- 1 Tbsp Garlic (Grated or Minced)
- 1 Tsp Garlic Powder
- 3 Cups Leftover Rice
- 1 Tsp Sesame Oil
- 1 Tsp Pepper
Instructions
- In an oiled pan on high heat, Sear the Bacon with the Onions until golden brown. Clear the pan by adding the cooked bacon and onions onto a plate.
- Oil the pan if needed and add in the Eggs and Rice. Using a spatula, continually press the rice into the eggs until every grain of rice is coated with Egg.
- Press the Chopped Kimchi to release the juice. Then, add in Kimchi Juice, Kimchi, Pepper, Garlic Powder, and Sesame Oil, Bacon and Onions onto the rice, and Stir Fry. Turn off the heat then add in the grated Garlic and stir fry until well distributed.
Notes
Crush/squish the rice into the raw eggs as this will help create a nice crust in the rice and help each grain of rice maintain its individuality.
Add in the fresh garlic at the end of the cooking process (when the heat is turned off) to help preserve the kick in the garlic and make its flavor truly shine. This is because cut garlic develops/releases allicin (the garlic flavor chemical) and heat basically neutralizes/changes the allicin flavor into something different
It is best to use leftover cold rice as the grains separate more easily. Freshly cooked rice on the dry side works, but not as well. The issue with using fresh rice to make fried rice is that fresh rice is often a lot more moist which can cause the rice to start clumping and just make the fired rice too wet in general