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If there is sour kimchi in the fridge, dinner is settled. This is the reliable route to kimchi fried rice, written for a student kitchen โ one induction ring, one frying pan.
๐งพ Ingredients (serves 1)
| Ingredient | Amount |
|---|---|
| Sour kimchi | 1 cup, chopped small |
| Cold cooked rice | 1 bowl |
| Cooking oil ยท sesame oil | 1 tbsp each |
| Egg | 1 |
| (Optional) Spam ยท tuna ยท gochujang | to taste |
๐จโ๐ณ Method
- Heat the oil over medium and fry the kimchi first, for 3 minutes. When it turns translucent, its sweetness has come out.
- Add the rice and cut through it with the spatula for 2 minutes โ pressing the clumps flat keeps the grains separate.
- Turn off the heat, add 1 tbsp sesame oil, press the rice against the pan and leave it for a minute โ a crisp bottom layer.
- Top with a soft fried egg and a sprinkle of seaweed flakes ๐ณ
๐ What actually decides the result
How well the kimchi is fermented50%
Moisture in the rice (use cold rice!)30%
When you add the sesame oil20%
๐ฅ TIP ยท If the kimchi is still young, half a spoon of vinegar and half a spoon of sugar will imitate the fermented taste.
Missing something? Chilled food (kimchi) ยท Sesame oil & gochujang ยท Spam & canned tuna
