Hello hi everyone! This is a kimchi fried rice recipe that I like doing in a cast iron with bacon. The cast iron pan is super critical to this one, cause it gives you the opportunity to develop a crispy bottom layer of rice. I also love finishing this dish with an over easy fried egg on top, which just feels super true to street food cooking. Hope you try it!
serves 2-3
INGREDIENTS (dry)
4 cloves garlic
1 tbsp ginger (about 1 inch)
1/2 cup kimchi
4 strips bacon
4 eggs
2 green onions
2 cups rice (leftover)
vegetable oil
kosher salt
furikake (optional)
INGREDIENTS (sauce)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp gochujang
2 tbsp sesame oil
1/4 cup kimchi brine
PREP
CRUSH and mince the garlic, set aside
PEEL and mince the ginger, set aside
DICE the kimchi, set aside
DICE the bacon, set aside
SLICE the green onions, set aside
COMBINE the soy sauce, gochujang, sesame oil, kimichi brine, and a pinch of kosher salt, stir, and set aside
ON THE STOVE
ADD the bacon to a cold pan and begin heating the pan until the bacon fat renders (about 2-5 minutes)
ADD the garlic and ginger, and saute until fragrant, about 2 minutes
ADD the rice and kimchi, and toss to combine
ADD the sauce mix, and season with additional kosher salt to taste
SEAR the rice by leaving undisturbed for 5 full minutes, then toss to combine crispy bits
FRY eggs over easy on medium high heat, spooning oil on top to develop lacy edges, and add on top of rice
FINISH with green onions and furikake (optional)