Kimchi special fried rice

what's so special? it has an egg on top of course!

kimchi yum

Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavouring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavourful but also vibrant in colour!

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

 3 rice measuring cups short grain rice (or medium grain rice)
 1 cup well fermented kimchi, cut into thumbnail size pieces
 150 g bacon, cut into thumbnail size pieces
 4 large eggs cooked sunny side up
 ½ tsp minced garlic
 ¼ cup kimchi juice (the more fermented the better) – this liquid is from the bottom of the kimchi container
 ½ tbsp tbsp sesame oil
 1 tbsp cooking oil
 1 tbsp toasted sesame seeds to garnish
 ½ stalk spring onion to garnish, thinly sliced (optional)
 Roasted seasoned seaweed, shredded

1

Put the rice into your rice cooker bowl and fill to the level 3 white/short grain rice line with water.

2

Press ’WHITE’ or ’SHORT GRAIN’ function and then ’START’. Leave to cool for 30 minutes after cooking.

3

Heat a pan/wok on medium heat, add the cooking oil.

4

Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.

5

Add the kimchi and stir until it’s 80% cooked.

6

Reduce the heat to low then add the rice and kimchi juice. Mix together. In a separate pan, fry the eggs.

7

Add the sesame oil to the rice and mix. Remove from the heat.

8

Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).

9

Serve the rice and place the cooked egg on top.

Ingredients

 3 rice measuring cups short grain rice (or medium grain rice)
 1 cup well fermented kimchi, cut into thumbnail size pieces
 150 g bacon, cut into thumbnail size pieces
 4 large eggs cooked sunny side up
 ½ tsp minced garlic
 ¼ cup kimchi juice (the more fermented the better) – this liquid is from the bottom of the kimchi container
 ½ tbsp tbsp sesame oil
 1 tbsp cooking oil
 1 tbsp toasted sesame seeds to garnish
 ½ stalk spring onion to garnish, thinly sliced (optional)
 Roasted seasoned seaweed, shredded

Directions

1

Put the rice into your rice cooker bowl and fill to the level 3 white/short grain rice line with water.

2

Press ’WHITE’ or ’SHORT GRAIN’ function and then ’START’. Leave to cool for 30 minutes after cooking.

3

Heat a pan/wok on medium heat, add the cooking oil.

4

Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.

5

Add the kimchi and stir until it’s 80% cooked.

6

Reduce the heat to low then add the rice and kimchi juice. Mix together. In a separate pan, fry the eggs.

7

Add the sesame oil to the rice and mix. Remove from the heat.

8

Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).

9

Serve the rice and place the cooked egg on top.

Kimchi special fried rice
Handy-Tip-greedy-panda-blog-icon

Ideally kimchi is at least 2 weeks old. If not, add 1⁄2 tsp rice vinegar into the kimchi juice to make it sour. Obtaining 1⁄4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 21⁄2 tbsp kimchi juice and 1 tbsp gochujang paste