Kimchi Fried Rice


Long day? In need of some comfort food which isn't too fussy? Then this recipe if for you.

I had a week where things were mad at work and all I wanted to do was cook a comforting bowl of food when I got home. I looked in my fridge and aside from some leftover bacon and spring onions, there was a jar of kimchi. I boiled some rice and threw together a bowl of kimchi fried rice. All I can say is, utter bliss. This recipe is simple and so very adaptable. I genuinely think it's better with Spam, and if you are like me, I haven't really eaten it since childhood school dinners and yet have a fondness for it. If you aren't keen on it though, try bacon although it may be a little too salty (if there is such a thing). Likewise if you don't want to boil rice, you could use a microwaveable pouch! The only thing that I would say is a must is a fried egg. And cook it all in the same pan, don't give yourself lots of washing up to do. I can easily eat this portion to myself although I know I am greedy and so I think you could share it between two people, although you might want to have a little extra on the side like some greens.

If you are keen to make your own kimchi, I've a recipe here.

Serves 2 (a side may be needed) or 1 if you’re famished

Hands-on Time 10 minutes

Cooking Time 6 minutes

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Ingredients

100g Spam

2-3 Spring onions

1/2 tbsp Olive oil

1 Garlic clove

100g Kimchi

1/2 tbsp Dark soy sauce

250g Rice (cooked)

1-2 Eggs (medium)

Equipment

Chopping board

Knife

Frying pan

Spatula

Micro-grater

Cut the spam up into small cubes and set aside.

Slice spring onions into rounds, again set aside.

Place the frying pan over a medium heat and add the oil.

Once it has warmed up, add the spam and spring onions.


Peel the garlic and grate over the the pan.

Move the contents of the pan around using the spatula occasionally until everything is golden. This should only take 2 minutes.

Add the kimchi to the pan. Try not to add any of the juice.

Continue moving everything using the spatula for another 2 minutes.

Add the soy sauce and stir before adding the rice. Break the rice up with the spatula and move around the pan for another 2 minutes, although I like leaving it to cook a little so you get nuggets of crispy rice.

Transfer to your bowl(s).

Add a dash more oil, if need be, to the pan and fry your egg(s). I think it’s best to keep the yolk as soft as possible. There is nothing better than topping the rice with the egg and mixing it all together.

Enjoy!

#Kimchi #ComfortFood

Baking | Cooking | TayloredBites| tayloredbites@gmail.com | United Kingdom 

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