Kimchi Fried Rice with Fluffy Omelet

kimchi

🥗Healthier: low-sodium kimchi

💰Cheaper: sauerkraut

Sauerkraut provides a similar tangy flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still allowing for frying.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu is a great plant-based alternative.

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Chili paste can provide heat without the cost of gochujang.

Chop the white part of the green onion for flavor and thinly slice the green part for garnish.

Chop the bacon into small pieces.

Heat vegetable oil in a pan over medium heat.

Add the chopped white part of the green onion to the oil and stir-fry until fragrant.

When the green onion starts sizzling, add the chopped bacon and stir-fry together until the bacon turns golden brown.

Add chopped kimchi to the pan and mix it together with the bacon and green onion.

Season with a pinch of soy sauce, a big pinch of brown sugar, and kukaru (optional) for spice and color; stir-fry on medium-low heat for about 3 minutes.

Add cold leftover rice to the pan and mix thoroughly, adjusting seasoning with more salt, soy sauce, or sugar to taste.

Add a little bit of butter to the mixture and stir until combined; then add the green part of the green onion and turn off the heat.

Prepare one large egg or two small eggs with a pinch of salt for scrambling.

Drizzle oil into a separate heated pan and add the egg, quickly making a soft scrambled egg that remains a little runny.

Turn off the heat once the egg is soft and serve it on top of the kimchi fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens