Kimchi Fried Rice
It was a rainy day in Los Angeles, and I was craving kimchi fried rice. My dad used to make me kimchi fried rice as a late night snack during rainy weekends. His recipe is very simple, but still bursting with flavor. It’s best to use sour kimchi (the old kind). For the meat in this kimchi fried rice recipe, I used bacon and mini sausages. You can also add ham or spam if you like. I know, I know… processed meats are bad for you, but it’s ok to have them once in a while. Serve with eggs, sunny-side up.
This recipe makes about 2 servings
- 1 bowl cooked rice (300g)
- 1 cup old kimchi (sour kimchi)
- 1 cup bacon and mini sausage (lit’l smokies)
- 2 teaspoon Gochujang (korean red pepper paste)
- 2 teaspoon sesame oil
- 2 eggs (sunny side up) (optional)
- 1 Sheet Dried Seaweed crushed (optional)
- Dice the kimchi, bacon, and mini sausages. Heat a large wok. Cook the diced bacon and sausages.
- Add the cut kimchi to the bacon/sausage oil and cook for about 2 minutes while stirring. Add the rice and 2 teaspoon sesame oil and stir well for a minute.
- Then add 2 teaspoon Gochujuang and keep stirring and sautéing for another 2 minutes.
- At this point the kimchi fried rice is done, but I like to add crushed dried seaweed and stir for another minute. Serve with eggs, sunny-side up.