Kim Chee Fried Rice
"This recipe is my solution to leftover rice in the fridge. Hearty and easy to make, it's perfect for beginners and makes a great side or main dish." - Chef George Killmer, Chef de Cuisine
Ingredients
- 3 cups White rice, cooked (preferably day-old)
- 1 cup Cabbage kim chee (baechu kim chee)
- 3 tablespoons Gochujang
- 1 tablespoon Sesame oil
- 1/4 cup Water
- 2 Stalks Green onion, chopped
- Maika'i Roasted Seaweed (optional)
- Toasted Sesame Seeds (optional)
- Fried Egg (optional)
Instructions
- Chop the kim chee into small pieces if it’s not already chopped. Make sure to save the kim chee juice.
- Cut the green onions into small slices, separating the white and green parts.
- Cut the green onions into small slices, separating the white and green parts.
- Add the white part of the green onions and sauté for about 1 minute until they become fragrant.
- Add the chopped kim chee to the skillet and sauté for another 2-3 minutes. This will help to cook off some of the kim chee’s sourness and infuse the flavors into the oil.
- Add rice, kim chee juice, gochujang, and water. Make sure to stir and break up any clumps of rice.
- Stir-fry the rice and kim chee mixture together for about 5-8 minutes until the rice is heated through and begins to get crispy on the edges.
- After removing from heat, immediately drizzle sesame oil.
- Add the green parts of the chopped green onions and gently stir some into the fried rice. This will add a fresh, onion flavor and vibrant colors to the dish.
- Transfer the kim chee fried rice to a serving dish and enjoy your homemade Korean classic!
- Optional: If desired, sprinkle sesame seeds over the kim chee fried rice for added texture and flavor. You can also serve the kim chee fried rice with a fried egg and top it off with Maikaʻi Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).
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