1 cup of rice, (1-2 days old or use ~80% of recommended water amount)
1 lapcheong
1/2 medium onion
2 spring onions (optional)
1/4 bell pepper (optional)
1/2 - 1 cup additional veggies (optional)
2 cloves garlic
1/2 cup kimchi
1-2 tbsp kimchi liquid (optional)
2-3 tbsp vegetable oil
1 egg
1 more egg (optional)
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tbsp black vinegar (sub rice vinegar)
1 tbsp sambal olek (sub other chili paste or heat to taste)
lao gan ma (optional, sub other chili crisp or chili oil)
Recipe
Prep
Chop onion, spring onions, bell pepper, and any other veggies. Squeeze out the juice from the kimchi, and chop. Slice lapcheong and chop the garlic finely.
Mix one egg into the rice in a bowl, stirring with a fork until grains are separated and evenly coated
(Optional) Whisk the additional egg, fry it, and then slice the resultant egg into small strips. Alternatively, scramble the egg instead.
Stir-fry
Heat a large saucepan or small wok on high, and add in the vegetable oil. The following steps happen pretty quickly, so it’s helpful to have the ingredients around and ready.
Add onion, the white part of the spring onions and lapcheong, fry for about a minute, while stirring.
Add bell pepper, garlic and chopped kimchi, stir frying for about half a minute.
Add in the rice, stir fry until the eggs are cooked. Maintain high heat to ensure crispiness.
Mix in sambal olek and black vinegar to taste.
Mix in the additional cooked egg, breaking it up into smaller pieces if it was scrambled.
Take off the heat and serve, garnish with the sliced green end of spring onions and optionally lao gan ma or other chili crisp.
Kimchi Fried Rice
Kimchi Fried Rice
Ingredients
1 cup of rice, (1-2 days old or use ~80% of recommended water amount)
1 lapcheong
1/2 medium onion
2 spring onions (optional)
1/4 bell pepper (optional)
1/2 - 1 cup additional veggies (optional)
2 cloves garlic
1/2 cup kimchi
1-2 tbsp kimchi liquid (optional)
2-3 tbsp vegetable oil
1 egg
1 more egg (optional)
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tbsp black vinegar (sub rice vinegar)
1 tbsp sambal olek (sub other chili paste or heat to taste)
lao gan ma (optional, sub other chili crisp or chili oil)
Recipe
Prep
Chop onion, spring onions, bell pepper, and any other veggies. Squeeze out the juice from the kimchi, and chop. Slice lapcheong and chop the garlic finely.
Mix one egg into the rice in a bowl, stirring with a fork until grains are separated and evenly coated
(Optional) Whisk the additional egg, fry it, and then slice the resultant egg into small strips. Alternatively, scramble the egg instead.
Stir-fry
Heat a large saucepan or small wok on high, and add in the vegetable oil. The following steps happen pretty quickly, so it’s helpful to have the ingredients around and ready.
Add onion, the white part of the spring onions and lapcheong, fry for about a minute, while stirring.
Add bell pepper, garlic and chopped kimchi, stir frying for about half a minute.