Total Time
25mins
Prep 10 mins
Cook 15 mins

I have been making this dish for years and me and my family never get tired of it! Be sure to use very-well marinated kimchi instead of the kimchi that are newly-made. However, if that's all you have, this dish will still turn out to be good (: Also, the butter might be a lot, but it prevents the rice to stick to the bottom of the pan. You may use oil instead of butter if you wish.

Ingredients Nutrition

  • 29.58 ml butter (if more is needed, feel free)
  • 236.59 ml onion, diced
  • 236.59 ml ham (If you're a vegetarian or you just don't want to use meat, feel free to just use vegetables. Korean ) or 236.59 ml pork (If you're a vegetarian or you just don't want to use meat, feel free to just use vegetables. Korean ) or 236.59 ml any other meat, cooked and diced (If you're a vegetarian or you just don't want to use meat, feel free to just use vegetables. Korean )
  • 473.18 ml kim chee, cut into small pieces
  • 118.29 ml kim chee liquid
  • 946.36 ml cooked rice (Me and my family eat sticky rice)
  • 4.92-9.85 ml dashi stock
  • sesame oil (optional)

Directions

  1. Heat wok over high heat, melting the butter.
  2. Add onion and saute for 1 minute, then add the meat. Saute for another minute.
  3. Add kimchi (but not the liquid) and saute for 2 minutes or until the kimchi turns slightly brown, but not burnt.
  4. Add the kimchi liquid to the wok, stir, then add the rice. Stir all together until the rice is fully coated with the kimchi mixture.
  5. Turn off the stove, then add dashi stock to the fried rice and mix well.
  6. Enjoy! You may also add scrambled eggs (2 - 3 eggs) to the fried rice, or fry an egg and add on top of the fried rice in an individual bowl.