Boyd Recipes

Delicious recipes from our kitchen to yours

Kimchi Fried Rice

Requested by my niece. Not authentic to anything other than what I decided to try.

Notes

The following is how I typically make it, but I also use what is handy, so everything could end up being more or less than suggested, probably the most consistent part is the 14oz of kimchi.

Also, this makes too much for 4 people, but we like left overs. This is probably more suitable for 6-8 people.

Some alternatives I’ve used to ham: Chicken; Firm Tofu; Turkey Bacon (not the best thing for this dish, but the best way I’ve found to use it up instead of throwing it away).

Ingredients

  • ~1 lb diced ham
  • 1 (14 oz) jar Wegman’s spicy kimchi (any brand is probably fine, but it should probably be fermented rather than fresh)
  • Carrots, diced. I’ve never measured, I aim for a pile a little larger than the ham pile.
  • Garlic, minced, heavy tablespoon, roughly.
  • Green onion, sliced (when handy)
  • Other vegetables as desired. Some ideas: peas; diced white onion; mushrooms; peppers, hot, sweet, or bell; corn;
  • Wok oil (garlic-flavored safflower oil — the label just says “wok oil”)
  • 4 cups of cooked rice (note, if you use a rice cooker to make the rice, that will probably start as 2 of their special measuring cups). More or less is fine.
  • 2 eggs, beaten (add more if you feel like you are short on meat or just want more)
  • Soy sauce, to taste
  • Kimchi liquid (see preparation note below — do not throw this away and do not let a spouse throw it away while you are working)

Instructions

  1. Preparation note — handling the kimchi: Place a strainer over a bowl and dump the entire 14 oz jar of kimchi into it. Add a tablespoon or two of water to the jar, shake it to rinse out the remaining liquid, and pour that over the kimchi. Let it sit for a while, then squeeze the kimchi over the strainer to get as much liquid out as possible. Reserve the liquid — this is the main flavoring for the dish. Getting the liquid out of the kimchi helps it fry better, and the saved liquid flavors everything at the end. After squeezing, transfer the kimchi to a cutting board and chop it into smaller pieces, roughly the same size as the diced ham.
  2. Brown the ham: Heat some wok oil in the wok over high heat. Add the diced ham and cook until heated through and browned. Transfer to a large mixing bowl.
  3. Cook the vegetables: Working in small batches (my electric wok is small and not very powerful, so I do it in sections), cook the vegetables in a little wok oil until done to your liking. Transfer each batch to the same large mixing bowl with the ham.
  4. Fry the eggs: Beat the eggs and fry them in the wok with a little oil. Break them up as they cook. Transfer to the mixing bowl.
  5. Fry the kimchi: Add a bit more oil if needed, then fry the squeezed kimchi until it starts to brown and caramelize. Transfer to the mixing bowl.
  6. Fry the rice: Add more oil if needed and fry the rice, letting it get brown and crisp bits.
  7. Combine everything: Return all the cooked ingredients (ham, vegetables, eggs, kimchi, rice) to the wok. Stir to combine thoroughly.
  8. Finish: Add the reserved kimchi liquid and continue to fry. Add soy sauce to taste. You are basically done, but it wouldn’t hurt to let it caramelize longer.
  9. Serve: I like a dash of freshly added soy sauce and squirt of Sriracha on top. I would suggest putting them out as options for people to choose or not.