Kimchi Fried Rice
photo by janice.omalley
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup rice
- 1⁄2 lb bacon, chopped
- 1 tablespoon oil (Vegetable or olive or peanut)
- 1 cup kim chee, chopped
- 1 teaspoon sesame oil
- 1 tablespoon korean red pepper paste (Kochujang)
- 1 tablespoon dashida (Korean beef flavored roasted salt)
- 1 tablespoon toasted sesame seeds
- 2 scallions, chopped for garnish
directions
- Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
- Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
- In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
- Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
- If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
- Garnish with toasted sesame seeds and or green onions.
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