Korean 15 min

Spicy Korean Kimchi Fried Rice

Name: Spicy Korean Kimchi Fried Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups cooked day-old rice; 1 cup kimchi, roughly chopped; 2 tablespoons kimchi juice from the jar; 4 strips bacon, diced (or spam); 2 large eggs; 2 cloves garlic, minced; 1 tablespoon gochujang paste; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 2 green onions, sliced; Sesame seeds, seaweed snacks for topping

quickspicyone-pandairy-free

Ingredientsfor 2

420

Cal

16g

Protein

52g

Carbs

16g

Fat

12 cups cooked day-old rice
21 cup kimchi, roughly chopped
32 tablespoons kimchi juice from the jar
44 strips bacon, diced (or spam)
52 large eggs
62 cloves garlic, minced
71 tablespoon gochujang paste
81 tablespoon sesame oil
91 tablespoon soy sauce
102 green onions, sliced
11Sesame seeds, seaweed snacks for topping

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Instructions

1
Cook bacon in a wok or large skillet over medium-high heat until crispy. Remove, leaving fat in the pan.
2
Increase heat to high. Add garlic and stir-fry 30 seconds. Add kimchi and stir-fry 2–3 minutes until the kimchi starts to caramelize and dry out slightly.
3
Add cold rice, breaking up clumps, and press against the hot pan. Let sit undisturbed 1–2 minutes to get crispy bits, then stir. Add kimchi juice, gochujang, and soy sauce. Toss everything together vigorously.
4
Push the rice to the side and crack the eggs into the pan. Scramble until just set, then fold into the rice. Return bacon and add sesame oil. Toss to combine. Top with green onions, sesame seeds, and crumbled seaweed snacks.