Recipe: Kimchi Fried Rice
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 8 ounces slab bacon, roughly chopped
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • One 1-inch piece ginger, peeled and minced
  • 2 cups cooked long-grain white rice (preferably day-old rice)
  • 1½ cups chopped napa cabbage kimchi
  • Kosher salt, to taste
  • 2 tablespoons butter, softened
  • 1 tablespoon gochujang
  • 4 eggs, fried sunny-side up, for serving
  • Thinly sliced scallions, for garnish
Directions
  1. In a large wok, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 8 minutes. Add the garlic, onion and ginger, and cook until aromatic, 1 to 2 minutes.
  2. Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.
  3. Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.