I tried Korean food for the first time in college, and immediately fell in love. I’ve continued to try different restaurants and different Korean dishes over the years, and have loved them all. Thankfully, my husband loves Korean food, too, so we enjoy it often enough! We normally try for all you can eat Korean barbecue… we looove bulgogi and kalbi (we love our beef). On one of our more recent visits to a delicious Korean restaurant that seemed like a hole in the wall, I had the privilege of trying kimchi fried rice for the first time. It was so simple, and so tasty, and it even had a fried egg on top, which makes everything better! This is perfect for a side dish or a quick lunch.
September is National Rice Month! To see more rice recipes, check out the blog hop over at Mis Pensamientos!
1½ cups kimchi, chopped
4-6 bacon strips
2 cups cooked rice, heated
2 tablespoons kimchi juice
1½ tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
2 eggs, optional
Scallions for garnish, chopped, optional
Dice the bacon strips into small pieces; set aside. In a large frying pan over medium heat, brown the bacon pieces until crisp. Remove from pan and place on a paper towel lined plate; set aside.
Remove some of the bacon fat from the pan, leaving about one or two tablespoons. Add the chopped kimchi to the pan and sauté them well until nice and tender, about 5 minutes. Add rice and mix well with the kimchi. Add the kimchi juice to moisten the fried rice. Continue to stir until heated through.
Turn off the heat. Add sesame oil, soy sauce, sesame seeds, and the bacon pieces; mix well. Season with black pepper.
In a small skillet, fry eggs sunny side up or over easy (whichever you prefer). Place on top of the fried rice. Serve immediately.
Source: Adapted from Beyond Kimchee