Name: Kimchi Fried Rice Recipe
Total time: 35 min
Yield: 4
Cuisine: Korean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A spicy, fermented take on fried rice that will blow away your takeout. 

How to make Kimchi Fried Rice Recipe

Tasting Table Staff

Crawler

Korean

<p>A spicy, fermented take on fried rice that will blow away your takeout. </p>

Non Vegetarian

Slab bacon,  roughly chopped

Garlic cloves,  minced

Medium onion,  finely chopped

One ginger,  peeled and minced

Cooked long grain white rice

Chopped napa cabbage kimchi

Kosher salt,  to taste

Butter,  softened

Gochujang

Eggs,  fried sunny side up,  for serving

Thinly sliced scallions,  for garnish

In a large wok, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 8 minutes. Add the garlic, onion and ginger, and cook until aromatic, 1 to 2 minutes.

step 1

Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.

step 2

Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.

step 3

Tasting Table