Kimchi Fried Rice
This is the best fried rice I've ever made, and it's not even close. I saw this recipe on smelly lunchbox (https://www.smellylunchbox.com/home/kimchi-fried-rice), gave it a try, and was definitely not disappointed. Unlike other fried rices which can be a bit heavy / greasy, kimchi fried rice is savory but refreshingly balanced. The kimchi gives it such a robust flavor that's tangy, slightly spicy, and so fragrant. Compliment that with the savory spam, garlic, onion, egg, you have one very very delicious dish. The finishing touches of butter, sesame oil, green onion, and furikake take it to another level.
Active Time: 25 min
Total Time: 1 hr 30 min
Ingredients
> cooked rice (2 cups)
> kimchi (1/2 cup, roughly chopped)
> garlic (3 cloves, minced)
> onion (1/4, diced)
> spam (3 oz, diced into 1/2-inch cubes)
> egg (1-2)
> gochujang (1/2 tbsp)
> kimchi juice (2 tbsp)
> salt (to taste)
> butter (1 tbsp)
> sesame oil (1 tsp)
> green onion
> furikake
Instructions
1. Prepare cooked rice in advanced. Day-old rice is ideal, but if you don't have leftover rice, you can also make the rice with ~20% less water than usual, spread it out, and let it cool / dry for 30 minutes before using.
2. Prepare the sauce by mixing together gochujang, kimchi juice, and a tablespoon or two of water if needed.
3. In a large pan over medium heat and a bit of oil. cook spam for ~2-3 minutes. Add the onion + garlic, stir-fry for 1 more min. Add the kimchi, stir-fy for ~2 min.
4. Turn the heat up to medium high. Add the cooked rice. Break it apart and mix thoroughly. Add the sauce, mix well. Season to taste, and cook for ~2-3 min more.
5. Add butter (1 tbsp) and sesame oil (1 tsp), and mix thoroughly.
6. Push the rice aside, and cook a fried egg in the empty space.
7. Serve the rice in a plate / bowl, top with the fried egg, and garnish with green onions + furikake. Enjoy!
Notes/Tips:
> Leftover rice works better for fried rice because it has less moisture content, thereby frying better. You can achieve a similar effect by cooking the rice with ~20% less water than usual and letting it cool for ~30 min before using.
> Spam is strongly reocmmended. If you don't like it, you can omit it but I think it won't taste nearly as nice. It adds a lovely richness and savoriness to the dish.
> Cooking the fried egg in the pan is entirely optional, but it gives some extra time to allow the rice to crisp slightly. Also, I like to add the butter use half of it to cook the egg.