Easy kimchi fried rice recipe! Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. It’s simply delicious!
INGREDIENTS
- 1 cup kimchi cut into thumbnail size pieces
- 150g / 5.3 ounces bacon, cut into thumbnail size pieces
- (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
- 3 cups steamed white rice if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
- 4 x-large eggs, cooked sunny side up or per your preference
- 1/2 tsp minced garlic
- 1/4 cup kimchi juice – this liquid is from the bottom of the kimchi container
- 1/2 Tbsp sesame oil
- 1/2 Tbsp cooking oil
- 1 to 2 Tbsp roasted sesame seeds, to garnish
- 1/2 stalk green onion, thinly sliced roasted seasoned seaweed, shredded
- 1 oz shrimp cleaned and peeled
Instructions
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In a large skillet, add the bacon in a single layer on medium-high. Cook for 3 to 4 minutes, or until it’s mostly cooked through. I usually cook for 2 minutes and then flip it over.
- Remove from pan and fry your shrimp with a little butter and salt pepper
- Remove shrimp and set aside, fry 2 eggs sunny side up and reserve for later
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Next, add the kimchi, garlic, soy sauce, and sugar. Sauté for 2 to 3 minutes, until the kimchi has softened.
- Add bacon, and mushrooms back to your pan
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Lower the heat to medium and add the cold rice to the pan alongside the kimchi juice from the kimchi container. I usually add 3 to 4 tablespoons more for color.
- Make a well in the middle of rice and add 2 scrambled eggs, cook egg and incorporate throughout rice mixture
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Continue to sauté until the rice has been fully combined with the rest of the ingredients. Add the sesame oil and continue to sauté until the rice had heated through.
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Serve immediately or with the toppings of your choice.