Since the last post on Korean Tofu Stew, I’ve been thinking about how to use the remaining Kimchi left in the refrigerator. I decided to try Kimchi Fried Rice. Wow, it tastes so good! Next time when fried rice is on the menu, this is a definitely a recipe to consider.
- Prep Time: half-hour
- Cooke Time: 20 minutes
- 6 cups cooked jasmine rice, chilled overnight in the refrigerator
- 1 1/2 cup kimchi
- 2 Tbsp canola oil
- 1 cup diced yellow onion
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 2 tsp minced garlic
- 2 tsp Gochujang paste
- 1 1/2 cup spam, diced
- 1 Tbsp fish sauce
- 1 Tbsp sesame oil
- Ground white pepper
- Crispy fried shallots for garnish
- Fry diced spam until brown on all sides.
- Squeeze kimchi over a colander, reserve the juice
- Heat 2 Tbsp canola oil over medium high heat. Fry diced yellow onion for a minute, then add kimchi and continue to fry for another minute.
- Turn up heat and add the chilled jasmine rice.
- Loosen and fry the rice with two spatula until the kimchi and rice is well combined.
- Make a well in the center. Add another Tbsp canola oil, minced garlic, and Gochujang paste and fry for another minute.
- Stir fry the rice until the paste is evenly distributed.
- Sprinkle one table spoon of the kimchi juice over the rice and stir again. Add more if desired. I like my fried rice to be dry instead of soggy however.
- Add fried spam, fish sauce, sesame oil, chopped green onions and cilantro. Stir fry for a couple more minutes.
- Turn off heat. Transfer to serving dish.
- Garnish with fried shallots and ground white pepper.
- Serve hot.