Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, kimchi fried rice. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Kimchi Fried Rice is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Kimchi Fried Rice is something that I have loved my entire life. They are nice and they look wonderful.

Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like spam.

To get started with this particular recipe, we must first prepare a few components. You can have kimchi fried rice using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kimchi Fried Rice:

1. Make ready 3/4 cup kimchi (chopped)
2. Make ready 1/3 juice of kimchi
3. Get 3 cups cooked short-grain rice
4. Prepare 1 tablespoon korean gochujang sauce
5. Make ready 1/2 tablespoon soysauce
6. Make ready 2 teaspoons toasted sesame oil
7. Prepare 1 tablespoon olive oil
8. Take 1 scallion (chopped)
9. Make ready 2 eggs (fried or sunnyside up)

Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice. Since Korean homes almost always have these two staples, kimchi fried. Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to make, yet this humble meal tastes simply marvelous. Kimchi is made of fermented vegetables (napa cabbage.

Steps to make Kimchi Fried Rice:

1. Drizzle the sesame oil on the rice and stir to break up any big clumps.
2. Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.
3. Put the olive oil in a frying pan and heat over medium high heat until hot. Add the chopped kimchi and stir fry until the kimchi is starting to brown and is very fragrant.
4. Add the rice and and stir-fry, pressing down on any clumps until the rice is uniform in color.
5. Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice until the rice starts to brown, and doesn't stick together quite as much.
6. Taste and adjust to desired flavor, and top with the sunny-side up/fried egg and garnish with the chopped scallions, and it is ready to be served, enjoy.

I first had kimchi fried rice when we were in Seoul a few years ago. I didn't have any idea what kimchi was (likely referred to as "that red stuff". Top it with fried eggs for something extra! I remember the first I ever encountered kimchi. It's a simple and unassuming dish that encapsulates the unique flavors of Korean cuisine - including the famous Kimchi!

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