How-To: Make Kimchi Fried Rice

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Chop the onions into pieces similar to the bacon.

Render the bacon in a pan without adding oil, allowing the fat to release.

Roast the kimchi with some kimchi juice to enhance the flavor.

Once the bacon is rendered, add the chopped onions to the pan.

Season the onions lightly, as the bacon will provide a lot of salt.

Wait to add the kimchi until the onions are well-cooked to extract maximum flavor.

Prepare a kimchi butter by mixing butter with Korean chili paste.

Use leftover rice that has been refrigerated to ensure it is dry and crumbly.

Add a little more kimchi juice to the rice for flavor enhancement.

Incorporate some butter and curry powder into the rice mixture.

Add salt and chopped fresh scallions to brighten the dish.

Heat sesame oil in the pan to prepare for frying the rice.

Create a crispy bottom crust in the rice similar to a Spanish paella.

Fry an egg sunny-side up to serve on top of the fried rice.

Finish the dish with kimchi butter and additional scallions.

Serve the kimchi bacon fried rice family-style with spoons.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens