김치볶음밥 (Kimchi Fried Rice)
Developed by: Annie Namba
- 2 cups cooked rice
- 200g kimchi, chopped in small pieces
- 2 strips bacon, sliced (about 60g)
- 1 tablespoon ketchup
- 1/2 teaspoon 고춧가루
- 1/2 cup water
- 2 eggs
- Heat a large wok over medium heat, then brown bacon, about 3 minutes.
- Once the bacon is browned, add kimchi and stir fry for about 4-5 minutes.
- Add water, ketchup and red pepper flakes. Mix thoroughly, then reduce heat and simmer uncovered until mixture has been reduced by half, about 4-5 minutes.
- Turn back up to medium heat and add cooked rice, mixing quickly. Stir continuously for about 3 minutes.
- Once the rice is well mixed, press the rice lightly onto the bottom on the wok and leave for about 2 minutes. This adds a little bit of char and crunch to the rice for better flavor. (If you don't want that, you can skip this step.)
- In the meantime, cook the eggs in a separate frying pan. You can beat them and create a crepe-like covering for the rice, or just cook them sunny-side-up.
- Arrange the fried rice on a plate, then cover with eggs. Optionally, decorate the top of the egg with ketchup.
Notes & Tips
American style bacon was obtained from Costco (Korean bacon seems to melt and disappear when cooked, unless you get 삼겹살). If you don't have bacon, you can use chopped pork or ham, or get creative with your choice of meat. In my opinion, pork works best.
Most people use white rice to make 김치볶음밥 but in the pictures, you can see that I used brown rice. In Korea, the brown rice is so delicious that it's the only kind of rice we have at home. But of course, if you live elsewhere or simply prefer white rice, go ahead and use white rice.
Fresh rice and meat work best, of course, but this is also an excellent way to use up leftovers.