KIMCHI FRIED RICE: a visual journey

I was watching 2D1N Korean variety show and they made kimchi fried rice there. On the show, they put in copious amounts of oil, which resulted in the rice becoming excessively greasy, making for good entertainment. I made a mental note NOT to do that when I was cooking my own version.

I remembered I still had kimchi in the fridge. So I went down and just bought a packet of cooked rice, threw everything together in the wok, and wala, one 5-star Kimchi Fried Rice on its way.

First, I added oil and minced garlic and fried it for a while. Then I added meat and fried that till half-cooked. Then I added kimchi and fried it till 80% cooked.

Following that, I added rice, and kimchi juice. At first, I only poured in half the bag of kimchi, but tasting it, it seemed as if the kimchi taste was not strong enough, so I poured the remaining bag into the wok.

After mixing it thoroughly and frying for a while longer, the rice tasted good to eat, and was done!

I fried an egg separately and put it on the rice.

That way, the yummy yellow goodness of the yolk could ooze out onto the spicy kimchi, making for a perfect pairing.

And there you have it, the super-easy-to-make and awesome Kimchi Fried Rice.

Recipe inspired by: My Korean Kitchen https://mykoreankitchen.com/kimchi-fried-rice/#wprm-recipe-container-9149