KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP) (classic)

⏱️ 15 minutes👥 2 servings❤️ Taste: /10
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP) (classic)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control6/10

Ingredients

  • •3 cups cooked white rice (preferably day-old, cold)
  • •1 cup kimchi, chopped
  • •1/4 cup kimchi juice
  • •150g (5.3 oz) bacon or spam, cut into small pieces
  • •2 tbsp vegetable oil
  • •2 cloves garlic, minced
  • •2 green onions, chopped
  • •2 tsp sesame oil
  • •2 tsp soy sauce
  • •2 eggs (for topping)
  • •Roasted seaweed sheets, torn (for garnish)
  • •Sesame seeds (for garnish)

Instructions

  1. 1Heat 1 tbsp vegetable oil in large wok or skillet over medium-high heat.
  2. 2Add bacon/spam and cook until crispy. Remove and set aside.
  3. 3In same pan, add remaining oil and garlic. Stir-fry 30 seconds.
  4. 4Add chopped kimchi and stir-fry 2-3 minutes until slightly caramelized.
  5. 5Add cold rice, breaking up clumps. Stir-fry 3-4 minutes.
  6. 6Add kimchi juice, soy sauce, and sesame oil. Mix well and continue cooking 2 minutes.
  7. 7Return bacon/spam to pan. Add green onions. Toss everything together.
  8. 8In separate pan, fry eggs sunny-side up.
  9. 9Serve fried rice in bowls, top each with fried egg, torn seaweed, and sesame seeds.