"Kimchi fried rice is the ultimate quick comfort food when you have leftover rice to use."
Kimchi Fried Rice
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thedaleyplate
Talk about an umami bomb! This kimchi fried rice includes pancetta (bacon would totally work!), tamari AND a dried seaweed garnish for deep, savory flavor in one skillet.
This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup cubed pancetta
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 1/2 cups kimchi, chopped, plus 2-3 tablespoons liquid from kimchi jar
- 4 cups cooked rice
- 2 tablespoons tamari
- Sesame oil
- sesame seeds, toasted
- 4 teaspoons oil
- 4 eggs
- 2 tablespoons chopped chives
- 2 sheets roasted seaweed, crumbled
Method
Step 1
Heat a cast iron skillet on medium-high and sauté pancetta until fat renders.
Step 2
Add the onion, garlic, ginger and chopped kimchi and sauté until a few of kimchi pieces get crispy, 5 minutes.
Step 3
Add the rice (preferably from the day before) and cook until everything is well incorporated. Add the kimchi liquid, soy sauce, a drizzle of sesame oil and sesame seeds. Transfer to a bowl.
Step 4
Add oil to a skillet and fry eggs until whites are set and yolk reaches desired doneness. Remove from pan and set on top of rice. Top with chives and crumbled seaweed.