Monday, November 29, 2021

Kimchi prepares leftover fried rice

Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spices, crunch, and the delicious umami factor that comes from fermented foods. It changes whatever food is added to it, and we treat the rich-tasting liquid in which it is packaged as a separate ingredient.

In this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we use kimchi to dress up leftover rice for a quick, delicious meal. First, we fry the bacon and use a bit of fat to cook the onions and then the rice, to which we add some kimchi liquid and soy sauce.

Spread the roasted rice in an even layer in the pan and let it cook without any hindrance for a few minutes, this gives delicious burnt pieces at the bottom. Then we add chopped kimchi, cooked bacon, peas, sesame oil, and more for freshness.

A fried egg on top of each serving not only completes the dish with an added hit of protein, but the yolk, when broken down, flows over the rice, enhancing the flavor.

Kimchi and Bacon Fried Rice

Start to Finish: 40 minutes

Serves: 4

3¼ cups cooked Japanese-style short-grain rice, preferably cold

6 ounces bacon, preferably thick-cut, chopped

1 medium yellow onion, finely chopped

2 cups well-drained Napa cabbage kimchi, roughly chopped, plus 2 Tbsp kimchi juice

1 tbsp soy sauce

1 cup frozen peas, thawed

2 tsp roasted sesame oil

4 scallions, finely chopped on the bias

kosher salt and ground black pepper

4 large eggs

Furikake seasoning or nori sliced ​​into slices, for serving (optional)

If the rice is cold, use your fingers to break up any large clumps. Set a mesh strainer over a small heatproof bowl and place near the stovetop.

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In 12-inch nonstick skillet over medium, cook bacon until thoroughly browned, 10 to 12 minutes. Scrape the pan and pour it into the sieve; Reserve the bacon fat.

Return 1 tablespoon of fat to skillet, add onion and cook over medium heat until softened, 3 to 4 minutes. Stir in rice, breaking up any clumps, 1 to 2 minutes. Pour kimchi juice, soy sauce, and 1 Tbsp bacon fat over rice and mix. Spread the rice in an even layer, turn the heat to high and cook until browned on the bottom, about 3 minutes.

Scrape the bottom of the pan and flip the rice, then re-distribute and cook until the bottom is browned again, 2 to 3 minutes. Stir in kimchi, bacon, peas, sesame oil and scallions. Cook, stirring, until heated through, 1 to 2 minutes. Taste and season with salt and pepper. Transfer to a bowl and cover with foil.

Wipe the skillet with paper towels. Add 1 tablespoon of the bacon fat and heat over medium-high until it begins to smoke. Swirl to coat the pan, then crack an egg into each quadrant. Immediately reduce to medium and sprinkle with salt and pepper. Cook until whites are set but yolks are still runny, 2 to 3 minutes. Remove the pan from the heat.

Serve the fried rice on individual plates, top with scrambled eggs and sprinkle with furikakes.

Editor’s Note: For more recipes, visit Christopher Kimball’s Milk Street at


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