Kimchi Fried Rice
Day-old rice, ripe kimchi, butter and fried egg.
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The kimchi MUST be sour and ripe (a week old in the fridge, fizzing). Fresh kimchi just tastes raw and harsh. Old kimchi gives the funky depth that makes this dish.
Ingredients
Everything below makes 2 servings.
- 3 cupsday-old cooked ricebroken up so no clumps
- 1 cupripe napa kimchichopped, plus 3 tbsp of kimchi juice reserved
- 2large eggs
- 2 tbspunsalted butter
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tsptoasted sesame oilto finish
- 2garlic clovesminced
- 2scallionssliced
- 1 tsptoasted sesame seedstoasted
- 2 sheetsnori (seasoned)torn or cut into strips
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 548calories
- 16gprotein
- 75gcarbs
- 20gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Break up day-old rice with hands so no clumps. Chop kimchi (save juice).
- Mince garlic, slice scallions, tear nori into strips.
Saute kimchi
Melt butter in skillet over medium-high. Add garlic and kimchi; saute 3 min until edges char and smell mellows.
3 min · hands onAdd rice
Add the second tbsp butter, the rice, gochujang, soy sauce, and kimchi juice. Toss and press rice against pan for 5-6 min until grains crisp and everything is glossy red.
6 min · hands onFry eggs
Push rice to one side, crack eggs into the cleared space. Fry sunny-side-up 2-3 min until whites set, yolks runny.
3 min · hands onPlate
Scoop rice into 2 bowls, top each with a fried egg. Drizzle sesame oil, scatter scallions and toasted sesame seeds and nori strips.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Drain 1 can tuna, stir in with rice and kimchi step (pescatarian variant).
Dice 4 oz spam, sear first 3 min until crispy, then rice (not halal). Adds about 3 minutes.
Dice 8 oz chicken thigh, sear first 5 min, then rice. Adds about 5 minutes.
Press and cube 6 oz extra-firm tofu, sear 3 min, then rice. Adds about 3 minutes.
What keeps
Fried rice is itself a leftover recipe - needs day-old rice. Cooks fast, reheats well in a skillet.
Cook the eggs fresh.
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