Kimchi Fried Rice
403kcal
Ingredients
- 3 cups cooked white rice
- 1 cup kimchi without juice (fully packed, be sure to squeeze out excess liquid)
- ⅓ cup kimchi juice
- 6 oz spam (cut into ¼- to ½-inch dice)
- 1½ tablespoon regular soy sauce
- 1 tbsp vegetable or canola oil
- 1 tablespoon sesame oil
- freshly ground pepper (to taste)
- salt (to taste)
optional:
- 2 tablespoon unsalted butter
- 1-2 tablespoon Gojuchang or hot chili sauce
For Serving:
- fried eggs
- dried seasoned seaweed (such as Nori Komi Furikake)
- 2-3 tablespoon thinly sliced scallions
Method
Preparation:
- Break the day-old rice up with your hands into individual grains before cooking.
Stir Fry the Spam:
- In a large skillet over medium-high heat, heat oil until simmering and cook the spam for about 30-45 seconds.
Stir Fry the Kimchi:
- Add kimchi into the pan, cook, stirring and tossing regularly for about 2-3 minutes or until the vegetables are softened.
Stir Fry the Rice:
- Increase heat to high, add rice and cook, stirring and tossing regularly for about 2 minutes. Add 2 tablespoons of unsalted (optional). Keep stirring until the butter is melted.
- Add the kimchi juice, soy sauce and toss to combine. Cook, stirring and tossing regularly for about 3-4 minutes. Adjust seasoning with salt/pepper or the optional Gojuchang or hot sauce if you love sweet and spicy (1-2 tablespoons). Keep stirring.
- Add sesame oil to the rice mixture. Toss to combine then remove from the heat.
- Serve with fried eggs and dried seaweed.
Nutrition
Calories403kcalCarbohydrates36gProtein10gFat24gSaturated Fat11gCholesterol45mgSodium979mgPotassium230mgFiber1gSugar1gVitamin A175IUCalcium12mgIron1mg
Notes
- To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you'll taste is soy sauce.
- I purchased the Chongga kimchi from Costco. It's delicious and made without MSG.
- The nutrition value below is for the fried rice without toppings and optional ingredients.