Kimchi Fried Rice
Updated May 6, 2024
- Total Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- ½small onion, medium dice
- 1cup roughly chopped kimchi (6 ounces)
- 2tablespoons kimchi juice, or to taste
- ½cup small-dice Spam, ham or leftover cooked meat
- 2cups cooked, cooled rice (preferably short-grain)
- 2teaspoons soy sauce, or to taste
- 1teaspoon sesame oil, or to taste
- 2teaspoons vegetable oil
- 2eggs
- Salt to taste
- Crumbled or slivered nori (roasted seaweed) for garnish
- Sesame seeds for garnish
Nutritional analysis per serving (2 servings)
1061 calories; 31 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 162 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 28 grams protein; 973 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Step 2
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Step 3
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Private Notes
Comments
An essential condiment in my kitchen is the fermented chile paste called gojuchang. Sweet, spicy, smoky and sour, I add a bit to stir fries, soups and sauces. It's great - I'm kind of hooked on the stuff.
In this recipe, I'd add a heaping tablespoon of gojuchang with the kimchi in step 1 for heat and flavor. It adds a depth of flavor and a glossy redness to everything it touches - including your rubber utensils.
I doubled the kim chi and kim chi juice (this ups the spice level considerably, and be sure to use old kim chi for the best tastes). I cut the SPAM and fried four eggs instead (two each) for protein. It tasted JUST like our favorite Bokkeumbap dish, a kim chi fried rice that is actually made at the table after a Korean BBQ meal with all the leftover meats and sides. This is a delicious recipe, Korean Husband approved! Hoping I can do with 2 TBS of butter (I used salted) to cut the fat next time.
This is completely addictive. Make as written. Do not substitute. You won't be sorry. You will only contemplate how empty your life was before this recipe.
Comfort food recipe. Added gochujang and zucchini. This time I replaced the spam with some hot dogs I needed to use up and it hit the spot.
I’m confused by this recipe. I’m step 2 it states to break up the rice in the pan. When does the rice go in the pan? I’m missing something.
Our book group had read "Island of Sea Women," and I wanted to make something somewhat thematic. This recipe was a hit for all. I used bacon instead of spam. We had all kinds of toppings. The thinly slivered nori and sesame seeds were a must.
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