Kimchi Fried Rice
One of my absolute favorite things to have when I’m out drunk karaoking (well, other than soju and beer) is kimchi fried rice. A simple concept that just hits the spot when I’m drunk, like carne asada fries or silogs (Filipino breakfast meats with garlic rice and fried egg).
- 3 cups of cooked rice, preferably day-old
- 1-2 cups of kimchi, drained and chopped
- 1/4-1/2 cup kimchi juice, to taste
- 1/2 sweet onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoon soy sauce
- 1-2 tablespoon butter
- 2 tablespoon of sesame oil
- Vegetable oil
- 1/2 can of spam or 2-3 andouille sausages, small cubes
- 3 eggs over easy
- Dried seaweed, sliced in thin strips
- Toasted sesame seeds
Heat pan under medium heat and add in 1 teaspoon of vegetable oil. Saute the spam until they are lightly and evenly browned on all sides, about 5 minutes. Turn off heat.
Heat another pan under medium heat and add 1 tablespoon of vegetable oil. Add garlic and onion until onion is transparent, stirring frequently about one minute. Add the kimchi and stirring occasionally for 2-3 minutes. Once transparent, add the spam, 1 Tbsp soy sauce, 1 Tbsp sesame oil, butter and continue to saute for another 2-3 minutes.
Add the rice and combine with the kimchi and spam or sausage. Add kimchi juice and the rest of the soy sauce and sesame oil. If desired, add another tablespoon of butter and salt to taste. Turn off the heat and let it sit for about 5 minutes.
Fry an egg per serving, usually cooked over easy, and place on top of each serving. Top it off with dried seaweed and toasted sesame seeds.
This recipe has been cut from several different recipes, taking elements I thought would help recreate the kimchi fried rice that I’m used to eating. When I first made it, somehow there was one small thing missing that I hoped would give it that punch of flavor that I love so much. Could very well have been because I wasn’t drunk. Or maybe instead of buying store-bought kimchi, I could make my own. Regardless, I still loved this dish. The second time I made some adjustments: I used andouille sausage since I didn’t have spam on me and I doubled the amount of kimchi juice, soy sauce and sesame oil (the recipe above reflects this). I felt like the kimchi flavor was much bolder and the andouille sausage added an extra kick. On top of that, the dish is really rounded out with the egg over easy and seaweed. Definitely much better the second time around.