RECIPE: Kimchi Fried Rice

In South Korea, Kimchi Fried Rice is a popular variety of Korean fried rice. It is primarily cooked with kimchi, rice, and other textural and flavoring elements such as meat and/or veggies. For a nice crunch, I generally add luncheon meat and mushrooms. I'll also serve this with a sunny-side-up egg on top, allowing the runny yolk to add richness to the meal.

Ingredients:

1 cup kimchi

Luncheon meat, cut into cubes

King Oyster mushrooms. cut into halves

1 cup steamed rice

1 large egg cooked sunny side up 

1/4 cup Kimchi juice

1/2 Tbsp sesame oil

1 Tbsp cooking oil

Directions:

1) Preheat a pan/wok over medium-high heat, then add the cooking oil and spread it evenly with a spatula.

2) Stir in the luncheon meat until about half of it is cooked.

3) Stir in the kimchi until about 80% of it is cooked.

4) Add the mushrooms and toss them around for a few seconds to combine. Reduce the heat to a medium-low setting.

5) Add the rice and kimchi liquid and combine all of the ingredients.

6) Mix in the sesame oil thoroughly. Turn off the heat.

7) Arrange the kimchi fried rice on a plate and top it with a cooked egg.