Kimchi fried rice – simple and savory
10 Jan
Kimchi fried rice is so delicious, especially when it’s made at 2 am when you’re starving!
This particular “dish” is not something you’d serve to guest, as it’s made with whatever leftover vegetables one would find in the fridge, along with cold rice. Fried rice is best when made with cold rice – it will keep the dish from getting too soggy.
It has a dual purpose – get rid of old rice and kimchi in a new, yet flavorful manner.
Ingredients:
Large eggs, some cold rice, old kimchi, kimchi liquid, spam (or any other meat), sesame oil, red pepper flakes, salt, pepper, sugar.
Procedure:
1. In a large pan, fry two eggs. Cook well. Break it up into small pieces with your spatula. Turn off heat.
2. Cut spam into cubes.
3. Remove kimchi from jar (leave kimchi container out, as you will use it soon). Chop kimchi on a cutting board. be sure to wash the board immediately, as it will stain. If you have a pair of good, clean, kitchen scissors, that will work well too.
4. Add kimchi over medium heat into the same pan, until sizzling. Add a little bit of sesame oil. Cook through until kimchi is loses liquid, no longer soggy.
5. Add spam (I used pork belly slices).
6. Add cold rice. Then slowly add kimchi liquid from the container. Mix together in the pan.
7. Season with salt and pepper. Add red pepper flakes for an extra kick of heat. And a tiny sprinkle of sugar. That is the secret ingredient.
8. Eat with roasted seaweed (aka ghim), straight from the pan, if possible. YUM!
