Kimchi Fried Rice

Hey guys,

It’s Michelle from DAM Good Cooking and today I have a delicious Kimchi Fried Rice for you that goes perfectly with the Korean marinade we posted a few days ago. A few weeks ago while watching the Wendy Williams show, she had Chef Judy Joo show some simple Korean recipes. Some ingredients were changed to fit what we like and again this was a HIT!

2 tablespoons vegetable oil
2 slices thick-cut bacon, diced
2 carrots, diced (Left out but you can add)
1 clove garlic, grated or minced
9 button mushrooms, stemmed and diced
[1/2] or 1 zucchini, diced
3 scallions
1 cup drained Cabbage Kimchi (see TIP below), chopped
2 or 4 cups steamed white rice, at room temperature
Kosher salt or sea salt
Freshly ground black pepper
1 to 4 soft sunny-side-up fried eggs


Cook the rice in a rice cooker or on the stove, follow rice instructions on the package or the cooker instructions. I always like to cook my rice first!

In a separate pan, cook the bacon until crispy, transfer the bacon to a paper towel and then dice it.

Pull out another pan or your wok, 2 tablespoons vegetable oil, mushrooms, zucchini, two-thirds of the scallions, and cook, stirring continuously, until the veggies are just softened, 2 to 3 minutes. Add the rice which I made only 2 cups and used half of that and used the other half the next day to make fresh Kimchi Fried Rice.  Use as much rice as you like depending on how many people are eating. Add the kimchi and bacon, 4 to 5 minutes.  Season with salt and pepper.  Add the fried eggs and the remaining scallions to the rice.

TIP: Kimchi can stain your cutting board and the smell has a habit of lingering, too. To avoid this, put the kimchi in a bowl and use kitchen shears to cut it into smaller pieces. I also put it in a colander so it would drain the Kimchi!


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