My husband prefers kimchi stir-fry served over rice, while I prefer kimchi fried rice.
I buy a chunk of oven-roasted ham and use it.
Instead of ham, using finely chopped pork belly or pork shoulder makes it even more delicious.
I dice it into bite-sized pieces for a better texture.
Two bowls of cold rice
Chop the kimchi finely.(The main stars today are kimchi and rice, but it's best to add the kimchi just a little sparingly. Also, be sure to squeeze out a bit of the kimchi juice.)
A little bit of onion. (My husband really loves sauteed onions.)
The egg is for myself.
Drizzle plenty of olive oil and stir-fry the cold rice well.
Break up any large clumps and stir-fry the rice so that each grain gets nicely coated in olive oil.
In a separate frying pan, add some olive oil and saute the onions and ham.
If you have one frying pan, you can temporarily transfer the fried rice to a bowl and then stir- fry the vegetables.
Once the onions are sauteed to a certain point, add the well-drained kimchi and stir-fry them together.
Stir-fry the kimchi until it's well coated in the oil and looks glossy and shiny. It only takes a short moment.
There's no need to add any seasoning--kimchi already contains all the essential flavors : spicy, salty, sweet, and well-fermented.
Scoop the fried rice into a bowl first, then top it with the stir-fried kimchi and ham--and it's ready to serve.
My husband enjoys eating this as a rice bowl, with stir-fried kimchi, onions, and ham on top.
I served my husband his rice topped with the stir-fried kimchi and ham, while I mixed the rice with the kimchi and stir-fried it once more, then added a fried egg on top for myself.
This time, it's a kimchi fried rice made on a different day--in the style I personally love.
2 shiitake mushrooms.
1 bowl of cooked rice
A fistful of kimchi (today's kimchi ripened just enough)
When you stir-frying shiitake mushrooms, you need to use plenty of oil.
Well- cooked shiitake mushrooms have a meaty texture, and to me, they taste even better than meat.
Once the shiitake mushrooms are nicely cooked, add the well- drained kimchi and stir- fry them together again.
Today, the brown rice had a nice, fluffy texture, so I didn't stir- fry it separately -- I just added it in and mixed everything together. The amount of kimchi was just right, so I didn't need to add any extra seasoning.
Once everything is done stir- frying, just drizzle some sesame oil over the top and sprinkle with toasted sesame seeds before serving it on a plate.
Nothing but one kind of delicious kimchi.
Chewy shiitake mushrooms.
Perfectly cooked fried egg.
A simple but truly satisfying meal.
A lot of people try to make kimchi fried rice look better by adding more chili powder or sweetening it with sugar. But when you use truly tasty kimchi, you honestly don't need anything else. One good kimchi does it all.
If kimchi is not sour, kimchi itself is enough for the kimchi fried rice. However, if kimchi is sour then it loses its freshness. In that case, put the same amount of cabbage as well with kimchi and it should taste much fresher.
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