Kimchi Fried Rice

Kimchi fried rice is one of my favorite fried rices breakfast in every winter when my homemade kimchi is fermented for around 2 weeks. The kimchi juice makes the fried rice so easy and yummy. As I mentioned before that I make kimchi every winter. My personal kimchi routine is served as cold side dish after 7 day fermentation and then use in kimchi fried rice or simple kimchi stew after 2 weeks.
This is Elaine’s daily easy kimchi fried rice recipe as I do not add bacon, pork belly or other meat, but add light soy sauce. I use vegetable oil for daily kimchi fried rice. But I am totally satisfied with the result. My secret weapon is the longer fermented homemade kimchi (shown in following picture). After around 2 weeks fermentation, the kimchi becomes quite sour and there will be a large amount of red juice in the bottom. It provides an excellent fermentation sour taste and a bright red color.

Kimchi Fried Rice
Seriously good! I am addicted. There will always be kimchi in my fridge now, not just when I make Korean, so I can whip this up anytime. I used button mushrooms which I fried up first and it was heavenly.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 150 g bacon (5.3 ounces), cut into thumbnail size pieces
• 1 cup kimchi (*see note), cut into thumbnail size pieces
• 4 x-large eggs cooked sunny side up or per your preference
• 3 cups steamed short grain rice (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking
• 1 pack enoki mushrooms (200 g / 7 ounces ), root removed, rinsed and drained (optional)
• 1/2 Tbsp sesame oil
• 1/4 cup Kimchi juice (*see note) – this liquid is from the bottom of the kimchi container
• 1/2 tsp minced garlic
• 1 Tbsp cooking oil
• 1/2 stalk green onion to garnish, thinly sliced (optional)
• 1 Tbsp toasted sesame seeds to garnish
• roasted seasoned seaweed , shredded (optional)

Instructions

1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2. Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
3. Add the Kimchi and stir until 80% of it is cooked.
4. (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
6. Add the sesame oil and mix them well. Remove from the heat.
7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

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