Kimchi fried rice (or kimchi-bokeumbab) is a delicious and versatile Korean fried rice dish that's sure to become a favorite. You can use ham, bacon, or spam instead of ground beef, add more veggies, or spice things up with Korean gochujang paste!
Ingredients
- canola oil: 1 Tbsp
- ground beef: 0.25 cup
- green onion, sliced, white and green parts separated: 1 piece
- well-fermented kimchi: 1 cup (chopped)
- gochujang (Korean hot pepper paste): 1 Tbsp (to taste, optional)
- short-grain rice: 3 cups (cooked)
- sesame oil: 1 tsp
- butter: 1 tsp
- egg: 1 piece
Metric Conversion
Stages of cooking
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Heat canola oil in large nonstick skillet over high heat. Add ground beef and white parts of green onion; reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
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Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
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Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
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Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.
