In the Kitchen With Amelia & Teddy: Kimchi Fried Rice
byAmelia MorrisJun 30, 2016
Kimchi Fried Rice
2 cups or about 14-16 ounces kimchi, cut into bite-size pieces
4 cups, more or less, of cooked short-grain brown rice, or
cups uncooked (Day-old rice
works great here, if you have it on hand—though I never do. )
2 tablespoons Canola oil (or another neutral oil like
grapeseed) plus more for frying the eggs
1 tablespoon butter
1 tablespoon gochujang (sold in Korean markets but I’ve also
seen it at Whole Foods) (optional)
1 tablespoon sesame oil
salt and pepper to taste
Scallions, green parts only, thinly sliced (optional)
nori (dried seaweed), crumbled (optional)
1. Heat a large frying pan on medium heat and add the Canola
oil. Add the kimchi and fry for a few minutes until it is heated through.
2. Add the butter and gochujang. Stir until butter is melted
and the paste is evenly distributed.
3. Add the rice. Use a spatula to break it up and mix it around
so all the rice is evenly coated. Add sesame oil. Mix. Spread the rice evenly
on the pan and let it sit for a couple minutes so the bottom turns a little
crispy and brown.
4. While the rice is browning, fry the eggs in a separate pan,
making sure to keep the yolks runny. (I always cover the pan with a lid, which
helps set the whites.) Once they're done, season with just a touch of salt and
5. Mix the rice again using the spatula and then divide evenly
among two or three bowls. Top each bowl with a fried egg and a nice sprinkling
of the chopped scallions and crushed seaweed. Enjoy.