Kimchi Fried Rice

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4–6

The best kimchi rice I’ve ever had was a fixture on the menu at a beloved Japanese restaurant in Atlanta that has since closed. It consisted of sliced pork belly, kimchi fried rice, and the most perfect sunny-side-up egg. Nothing we have made could compare but here is the version of fried rice we return to the most. Since fried rice is so versatile, it is so easy to modify this version based on what you have in the fridge. Fried rice in some form or another exists in almost every cuisine worldwide, however, the earliest record of fried rice is from the Sui dynasty (589–618 CE) in China and is believed to have started as a way of reusing leftover rice so as not to waste food. I’m grateful for this dish, its abundance, and its ability to serve as a base for a filling and delicious meal. 

Ingredients

• 3 cups white rice, cooked (1½ uncooked)

• 1 tablespoon vegetable oil

• ½ of a white onion, chopped

• 2 ounces salt pork, diced

• 1 tablespoon fresh ginger, minced

• 4 cloves garlic, minced

• 1 tablespoon fresh turmeric, minced

• ½ teaspoon red pepper flakes

• ½ a medium carrot, diced

• 2 tablespoon soy sauce (low or reduced-sodium)

• 1 tablespoon rice vinegar

• 1 tablespoon Worcestershire (can use fish sauce)

• 1 cup frozen peas

• 3 eggs

• 1 jar of kimchi, chopped, juice reserved

• 2 tablespoon butter

• 2 green onions, white parts discarded

• 1 tablespoon sesame seeds

• fine sea salt, to taste

Preparation

1. Cook rice according to package directions and set aside.

2. Heat vegetable oil in a large pot over medium-high heat.

3. Add onion and cook, allowing onions to soften, about 2-3 minutes.

4. Add pork, ginger, garlic, turmeric, red pepper flakes, and carrot and cook, allowing the pork fat to render and stirring occasionally to keep garlic from burning, about 3 minutes.

5. Add cooked rice, soy sauce, vinegar, Worcestershire, and peas to pan. Stir to combine. Create space in the center of pan, crack in 3 eggs and stir constantly to allow eggs to scramble and mix with rice.

6. Add kimchi, butter, and reserved kimchi juice and stir until heated through. Remove from heat and salt to taste.

TO SERVE

Divide among plates and top with diced green onions and sesame seeds.

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