Easy Kimchi Fried Rice
Here is a simple Kimchi Fried Rice that is the perfect introduction to Korean cuisine. Don’t forget to add the sunny-side up egg!
Servings Prep Time
2people 15minutes
Cook Time
10minutes
Servings Prep Time
2people 15minutes
Cook Time
10minutes
Ingredients
  • 2cups sushi rice, cookedat room temperature
  • 3/4cup napa cabbage kimchi, chopped
  • 1/4cup juice from kimchi
  • 2teaspoons toasted sesame oil
  • 1/4lb bacon or pork belly, chopped
  • 1/2 jalapeño, minced
  • 1/4 medium yellow onion, finely chopped
  • 3cloves garlic, minced
  • 1tablespoon ginger, peeled and chopped
  • 2eggs cooked sunny-side upto finish
  • 1 green onion, choppedfor garnish
  • 1tablespoon toasted sesame seedsfor garnish
  • toasted nori sheet, slicedfor garish
Instructions
  1. In a cast iron or other large saute pan over medium heat render the bacon or pork belly until crispy. Remove all but 1 tablespoon of the fat that renders. Add the onion and cook for a few minutes until soft. Add the jalapeño, garlic, and ginger and cook for about another minute. Add the kimchi and kimchi juice. Add the rice and mix everything together really well for a couple of minutes. Remove from the heat and mix in the toasted sesame oil. Transfer to shallow bowls and top with sunny-side up eggs, toasted nori, toasted sesame seeds, and sliced green onions.