Kimchi Fried Rice is not new to Filipinos. Although really foreign, it has long been a favorite of many of us.
The reason why it became a Pinoy favorite is somehow a mystery. Was it because of the Filipinos’ sudden admiration of Korean culture? Was it because Pinoys loved how kimchi tastes on rice? No matter the reason, one thing is for sure - it really is something worth trying.
Unsalted butter will be the first ingredient used in this recipe. You can use other options like normal butter or cooking oil.
Medium-diced onions are important for this fried rice recipe. Who would want to pass on some good onion flavor? Not me for sure. If you’re the same as me, feel free to add more if you like.
Minced garlic is also a must. It is cooked immediately as the butter melts on the pan. It gives off the best flavor to rice, along with the onions.
Of course, some kimchi. It should be chopped to make sure it gets distributed evenly. You can get this from Korean marts or from your local supermarket.
Kimchi juice will turn your rice more orange-colored. Plus it provides a better kimchi taste to the recipe.
Spam will serve as the “meat” in this recipe. Its saltiness also perfectly complements the sour and spicy taste of kimchi.
You can’t make fried rice without the cooked rice. Here you can use either leftover ones from the day before or a newly cooked batch, as long as it gets cooled before cooking it again.
Soy sauce will provide more saltiness into the recipe. It will also give the final appearance of the dish a darker orange color.
Sesame oil will serve as a flavor enhancer. It has a really unique nutty flavor too. Try checking other Korean food recipes and you’ll see how often they use this oil in them.
For more flavor, some salt and pepper.
Fried egg will not only be a topping for the fried rice, but it's subtle taste also fits the whole recipe.
Some furikake will help give off a more Asian vibe and flavor. You can use chopped seaweed flakes as a substitute.
Health Benefits of Kimchi
Koreans have always been proud of how they give importance to their health. This can be clearly shown in their own cuisine.
Kimchi, like other fermented foods, is rich in probiotics. That alone already makes it a great source of nutrients that can aid in a healthier digestive system. It also helps in lowering cholesterol levels in the body.
How to make
In a pan over medium heat, melt the butter. Sweat the onion and garlic until soft and translucent.
Add the chopped kimchi, kimchi juice and spam. Cook for 3 minutes and until the juice is reduced.
Put the cooked rice then add the soy sauce and sesame oil. Stir until well blended. Season with salt and pepper.
Serve with some fried egg and sprinkle furikake seasoning.
As I said before, you may use either leftover or newly cooked rice. But if you ask me, I prefer using leftover ones. It is better to use ones that are a little dry when cooking some fried rice.
What makes this recipe awesome is its versatility. You can use other alternatives such as bacon if you are not a big fan of spam.
Curious about what sweating is? Just think about this - it is almost similar to sauteing. The only difference is their use of temperature. Sweating will only need low temperature to achieve translucent onions and garlic.
Kimchi Fried Rice Recipe
- 3 tbsp unsalted butter
- ½ small onion chopped
- 3 cloves garlic minced
- 1 cup kimchi roughly chopped
- 2 tbsp kimchi juice
- ½ cup spam diced
- 2 cup cooked rice cooled
- 2 tsp soy sauce
- 1 tsp sesame oil
- salt and pepper to taste
- fried eggs
- furikake seasoning for toppings
- In a pan over medium heat, melt the butter. Sweat the onion and garlic until soft and translucent.
- Add the chopped kimchi, kimchi juice and spam. Cook for 3 minutes and until the juice is reduced.
- Put the cooked rice then add the soy sauce and sesame oil. Stir until well blended. Season with salt and pepper.
- Place in a serving bowl or platter, serve with fried egg and sprinkle furikake seasoning.
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