Kimchi (김치) is much loved in Korea and is served with almost everything. Not only is it tasty but it is also good for your gut! Kimchi Fried Rice is a very simple 15 minutes dish to wok up when you are in a rush but gives you a good balanced nutritious meal. Even my boys love them.
My version may not be very authentic (more of a western and eastern mix) but it sure is tasty with all that umami flavour. You can use bacon instead of pancetta or belly pork.
- Cooked Rice 3 cups
- Dried Shrimps 1-2 tbsp
- Pancetta 100g
- Frozen peas 200g (optional)
- Eggs x 4
- Mushrooms x 125g
- Kimchi (with sauce) 4 tbsp to cook and 4 tbsp to serve (one each per serving)
- Spring onions
- Sesame seeds (garnish)
- Dried Seaweed (garnish)
- Sesame oil 1-2 tsp
First heat up the wok, then add a little Sesame oil. Once the oil is hot, add in the pancetta and the dried shrimp to fry until golden brown. Then add the mushroom and spring onions.
After a few minutes, when the mushrooms are almost cooked, add the rice in. Fry until it mixes in well. This would take about 5 – 6 minutes.
On a separate pan, fry up the eggs individually (sunny side up) with some sesame oil.
Now, add frozen peas to the fried rice and kimchi. Fry for another 6-8 minutes.
Serve by dishing up the fried rice, adding on the fried egg, an extra helping of kimchi and garnish with sesame seeds and seaweed strips.
Enjoy your Kimchi Fried Rice! 잘 먹겠습니다 (jal meokkessumnida)!