Kimchi Fried Rice with Fried Egg and Ketchup
A simple way of making Kimchi Fried Rice and elevating the experience with fried egggand a drizzle of ketchup
Ingredients
- 2 cups cooked rice
- 1 cup chopped kimchi
- 4 tbsp kimchi liquid
- 1 1/2 tbsp red pepper paste (gochujang)
- 1 tsp soy sauce add if it needs to be saltier
- 1 tsp sesame seed oil
- 3/4 cup choice of protein (canned tuna, spam, pork belly, plant-based meat, and etc)
- 1-3 eggs
- 1/4 cup roasted seaweed flakes
- 1 tbsp cooking oil
- 1 tbsp butter
- 1 tbsp Ketchup
- 1/3 cup cheese of choice
Instructions
- Chop kimchi into bite sized pieces
- Melt butter on a frying pan1 tbsp butter
- Saute the kimchi and protein until kimchi is slightly soft1 cup chopped kimchi, 3/4 cup choice of protein (canned tuna, spam, pork belly, plant-based meat, and etc)
- Create a doughnut shape and add rice and kimchi liquid on the center of the pan2 cups cooked rice, 4 tbsp kimchi liquid
- Combine with kimchi
- Add red pepper paste and soy sauce (optional)1 1/2 tbsp red pepper paste (gochujang), 1 tsp soy sauce
- Mix until kimchi is soft to bite and protein is cooked to the appropriate temperature
- Sprinkle cheese on the rice to melt and drizzle sesame seed oil1/3 cup cheese of choice, 1 tsp sesame seed oil
- Add oil on a clean frying pan. Fry the eggs. Can be over-easy if you like.1-3 eggs, 1 tbsp cooking oil
- Add the fried rice to a serving bowl
- Drizzle ketchup and top with roasted seaweed flakes1/4 cup roasted seaweed flakes, 1 tbsp Ketchup
Notes
Additional Tips
- For a sweeter taste, add 1/2 tsp of sugar. Add more if needed.
- For crispy fried rice, press the rice down (after it's been incorporated with kimchi, kimchi juice, red pepper paste, and soy sauce) on a non-stick or greased pan for 5 minutes.