Korean Fried Rice

By zhanghengshuo

2 Person

25 Minutes

0 Calories

Korean fried rice is quick and cheap to make and simply the perfect recipe for using up leftover cooked rice! Serve this spicy and smoky Korean fried rice the traditional way – with a fried egg on top. This spicy and smoky Korean fried rice is especially popular among young people who are living on a low budget as it is a quick-fix meal – inexpensive to prepare, yet delicious and filling.

Ingredients

2 eggs, fried
1 scallion, chopped
1 tsp. sesame seeds
pepper
salt
1/2 tbsp. sesame oil
2 tbsp. canola oil
2 cups cooked short grain rice
2 tbsp. Korean chili pepper paste
1 tbsp. soy sauce
4 tbsp. juice from kimchi
1 small carrot
1/4 small onion
3/4 cup diced kimchi
4 slices bacon

Method

01

Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
02

Add the kimchi, onion, carrots, juice from kimchi, soy sauce, and chili pepper paste. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.
03

Add the rice along with a tablespoon of oil, if you have removed the bacon fat.
04

Stir constantly until everything is well incorporated and the clumped up rice is broken up about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.
05

Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and serve.

Related Tags

Korean Fried Rice

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

2 eggs, fried

1 scallion, chopped

1 tsp. sesame seeds

pepper

salt

1/2 tbsp. sesame oil

2 tbsp. canola oil

2 cups cooked short grain rice

2 tbsp. Korean chili pepper paste

1 tbsp. soy sauce

4 tbsp. juice from kimchi

1 small carrot

1/4 small onion

3/4 cup diced kimchi

4 slices bacon

03 Method

Step 1

Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.

Step 2

Add the kimchi, onion, carrots, juice from kimchi, soy sauce, and chili pepper paste. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.

Step 3

Add the rice along with a tablespoon of oil, if you have removed the bacon fat.

Step 4

Stir constantly until everything is well incorporated and the clumped up rice is broken up about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.

Step 5

Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and serve.

04 Author