Kimchi Fried Rice

Prep Time:5 minutes

Cook Time:10 minutes

Total Time:15 minutes

Course: Rice, Rice dish

Cuisine: Japanese, Korean

Servings: 1

Calories: 576kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

• 1cup/150g cooked rice
• 1/2 tbsp Japanese mayonnaise *4
• 1/3cup/70g kimchi *1
• 1 egg (beaten)
• 1.8oz/50g thinly sliced pork *2
• 1 tbsp chopped garlic chives *3
• 1 tbs sesame seed oil
• 1/2 tbs Japanese mayonnaise
• 1 tbsp Sesame seeds oil
• 1 tbsp Roasted white sesame seeds
• 1/2 tbsp soy sauce

Metric – US Customary

Instructions

• Chop the kimchi into smaller sizes and set aside with kimchi juice.
• Slice the pork to similar size to chopped kimchi.
• Beat the egg in a small bowl, then set aside. Add Japanese mayonnaise to the cooked rice and stir them well and set aside. As shown in the photo in the post.
• Heat the sesame seed oil in a frying pan over high heat.
• Add the sliced pork to cook. When the pork is cooked, add Kimchi with juice to the pan.
• Stir fry the pork and kimchi well until all liquid evaporate and is absorbed by the pork.
• Move the pork and kimchi to the side of the pan and add the beaten egg to the center of the pan.
• When the egg is half set, break it a little with a wooden spatula and add the rice to the pan.
• Stir fry all together until the rice grains are well separated and all ingredients are tossed evenly.
• Add garlic chives and sesame seeds to toss.
• Add soy sauce and mix well.
• Turn the heat off and serve in a bowl. *5

Notes

*1 Kimuchi can be bought from any asian grocery stores. Matured kimchi will give a  better result. Include about 1 tbsp of kimchi juice. 

*2 You can buy thinly sliced pork from Korean butchers. If you can not access any, slice half frozen meat thinly as much as you can with a sharp knife. Alternatively, you can substitute pork with bacon. 

*3 Garlic chives are also called “Chinese Chives”. If you can not find these chives easily, substitute with chopped scallions and add minced garlic. Add minced garlic before you add pork to the frying pan to make it more aromatic. 

*4 I recommend to use Japanese mayonnaise. Japanese mayonnaise is different from ordinary mayonnaise, because they are made from egg yolk, not from whole egg. The egg yolks and emulsified vegetable oil coat each grain of rice thus, separates the rice grains. You will not taste any mayonnaise. 

*5 If you prefer to put fried egg on top of the kimchi fried rice, skip the adding egg part, make fried egg in a different pan and place the fried egg on top of the rice to serve. 

Source article here