kimchi fried rice, with an egg

Kimchi Fried Rice

I’ve never been one to make Chinese fried rice at home. Sure it’s a good way to use up leftover rice, but it just wasn’t my thing. Then I found out about Korean-style kimchi fried rice. Using a real recipe isn’t that important. You need kimchi and rice — that’s for sure. The rest is best when you improvise. Generally I’ll start with bacon (or pork belly if I’m lucky). Korean red pepper paste is also pretty important, but probably not required if the kimchi has a lot of extra juice to add for that gorgeous red color. I tend to improvise with a little soy sauce (gluten-free of course) and vinegar. I might throw in some fresh ginger and scallions if I have them. And in this case, as you can see, I fried a bit of tofu and served it with a sunny-side-up egg on top. This is how I like to cook, tasting along the way. Just don’t ask me for a recipe.

 

About justcooknyc

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15 Responses to kimchi fried rice, with an egg

  1. kellysiew says:

    I adore Kimchi Fried Rice and fried egg is a must, others things are just optional. I love that you added tofu as well!

  2. esther says:

    love that kimchi is becoming more of a “normal” ingredient nowadays! i love to make mine with sesame oil as well, along with a crumble of toasted seaweed. looks yumm! :)

  3. looks just delish…your fried egg is cooked to perfection!..lovely post..sarah

  4. Kathy N. says:

    You’ve been inspiring me to cook fried rice again thanks to your Instagram photos of kimchi fried rice. Last night, I made a less-intense version (with Chinese sausages) in which I only put kimchi on top, instead of it all mixed in.

  5. GIGI LOVES FOOD says:

    We use spam in Hawaii for fried rice…slice in small pieces, fry till crispy, add rice, soy sauce, oyster sauce, chopped green onions. Then add scrambled eggs that you cook in a seperate pan, mix well. you can add more soy & oyster sauce at this point if desired. I sometimes add kim chee to my fried rice if I’m in the mood for spicy, Yum!!!

  6. I love making fried rice at home – great way to use leftovers. I love that you topped this with a fried egg. I’d put a fried egg on everything if I could!

  7. I’ve just bought some Korean red pepper paste and now it goes into everything, esp meat marinades. I love how you’ve posted a pic without a recipe, I hardly ever cook from recipes anyway so it’s nice just to browse blogs and pick up on inspiration, thank you!

  8. Li says:

    I always stuff my bowl with rice and flip it over on the plate so I have a bowl-shaped kimchi fried rice (and of course egg on top!)

  9. Pingback: Traditional Kimchi | Gourmet On The Go Blog

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