Restaurant Quality Kimchi Fried Rice
Kimchi fried rice is one of the most loved versions of fried rice because of how delicious and simple it can be to make with almost any ingredient in the fridge as long as you have kimchi. You can use pork, gochujang, butter, onions, and even spam! But, if you're looking to step up your kimchi fried rice, try using kimchi that is more fermented (the longer it's been sitting, the better the flavor) and a little bit of MSG. If you give these two ingredients a try, your kimchi fried rice will be almost guaranteed to match the flavor of your best local Korean restaurants. And of course, don't forget to top it off with a fried egg!
Ingredients
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Topping
Directions
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Step 1
In a pan over medium heat, add neutral oil. Add the green onions and spam, then sauté for 1 minute until fragrant.- 4 tbsp neutral oil (48 g) (vegetable oil, avocado oil, etc)
- 2 stalk green onion, chopped (30 g)
- 1/2 can spam, cubed (170 g) (or pork belly, chicken, or beef)
Step 2
Add kimchi, sugar, soy sauce, and gochugaru to the pan. Stir to combine all the ingredients and sauté for 1 minute.- 1 cup kimchi, chopped (150 g) (cut with scissors in a bowl for easier prep)
- 1 tsp white cane sugar (4 g)
- 1 tbsp light soy sauce (15 g)
- 1 tbsp gochugaru (15 g) (crushed Korean red chilis — for color and extra spice)
Step 3
Add the cooked rice to the pan and sauté for about 3 minutes over medium-high heat. Add MSG and stir to combine, then cook for an additional minute.- 2 cup white rice, cooked (400 g) (day old / leftover rice, or fresh rice)
- 1 tsp MSG (5 g) (or chicken bouillon)
Step 4
To serve, top with a fried egg and crushed seaweed and enjoy!- 1 egg, fried (50 g) (optional)
- 2 sheets seaweed, crushed (8 g) (optional)
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