Kimchi Fried Brown Rice
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Cook time: 
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Serves: 2
 
Ingredients
  • 1 to 2 cups kimchi, chopped (depending on how "kimchi-ish you like it)
  • Kimchi "juice", liquid included with the kimchi
  • Additional kimchi, as garnish
  • 4 cups day-old brown rice
  • 1 egg, scrambled
  • Additional fried eggs, 1 per serving, optional
  • ¼ cup chopped leftover Korean BBQ meat (chicken or beef), optional
  • Additional meat such as ham, sausage, hot dog, bacon etc, (optional)
  • ½ sprig green onions, chopped (reserve some for garnish)
  • Salt, to taste
  • White pepper, optional
  • 1 teaspoon sesame oil
  • Canola oil
  • Kizami nori (thinly sliced roasted seaweed), for garnish (optional)
Instructions
  1. In a large frying pan, sautee one scrambled egg with canola oil. Season with some kimchi "juice" and or salt and white pepper.
  2. Remove scrambled egg from pan and set aside.
  3. If you are adding meat, such as bacon, ham, or other meat (other than the pre-cooked Korean BBQ meat), sautee in pan separately, before adding-in the rice.
  4. In the same pan, heat sesame oil with canola oil. Add day-old rice (straight from the refrigerator cold, is better than warm), and chopped green onions and sautee until "fried".
  5. Add chopped kimchi and pre-cooked Korean marinated meat. Mix until rice is thoroughly coated with kimchi and the rice is now a shade of red.
  6. Add back in egg. If you used meat other than the pre-cooked Korean BBQ meat, add this back in at this time.
  7. Add kimchi juice, optional. Stir rice.
  8. Season with additional salt, to taste (optional).
  9. In a separate frying pan, make a fried egg or over easy to top the kimchi rice (optional).
  10. Serve kimchi fried rice topped with a fried egg. Garnish with additional chopped fresh green onions AND kizami nori (thinly sliced dried seaweed).
  11. Garnish with additional kimchi for added spice and flavor.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/12/15/kimchi-fried-rice/