This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.
Ingredients
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- drops sesame oil: 3 piece (to taste)
- onion: 0.25 cup (diced)
- carrots: 0.25 cup (shredded)
- scallions, white and light green parts: 2 piece (sliced)
- cubed, fully cooked ham: 0.5 cup
- kimchi: 0.33333 cup (chopped)
- garlic powder: 1 tsp
- rice: 2 cups (cooked)
- soy sauce: 1 Tbsp
- gochujang (Korean Chili paste): 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
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Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.
