Whenever I open up my fridge and see leftover rice going stale.. I smile to myself and think.. humm... Fried Rice... yay !!! :)
Although this time, I didn't have any chinese sausage, lettuce or green onions left in my fridge. So I couldn't make my grandma's signature fried rice.
I did however have a lot of kimchi that was causing my entire fridge to smell like one big kimchi !
I had opened up a bag of kimchi the previous month, but with all the travelling I've been doing lately, I haven't managed to finish it off. Resulting in my entire fridge being consumed by kimchi smell. Oh well... :)
By the way.. this Kimchi fried rice is something I will be making again and again.. its that good...(grandma will not be pleased).. :)
Kimchi Fried Rice
- 3 cups of steamed white rice left in the fridge overnight
- 1 tablespoon of vegetable oil
- 1 clove of garlic (finely chopped)
- 4 slices of bacon (sliced in to strips about 1cm wide)
- 1/2 onion (thinly sliced)
- 2 eggs
- 3/4 cup of kimchi (roughly chopped)
- 1 tablespoons of kimchi liquid
- 1/2 teaspoon of salt
- 1/2 tablespoon of light soy sauce
- 1/4 cups of peas
- 1 spring onion (thinly sliced into small round pieces) - optional
- Heat up the oil in a deep pan or wok and add in the onion and garlic and saute until aromatic
- Add in bacon and then the chopped kimchi.
- Do a few stirs, then add in the rice and use a spatula or something similar to press down on the rice. So the cold rice lumps break up.
- Sprinkle with 3/4 of the salt, then stir to combine well.
- Move the rice around to the sides of the pan or wok to create a well or crater in the middle
- Add the eggs one at a time to the center of the pan, the remaining salt and scramble the eggs as they cook.
- Fold in the rice, drizzle the soy sauce over the rice, add remaining peas and spring onions (if using) and stir to combine well.
- Serve immediately.
- I prefer the Chung-Ga brand uncut kimchi which is available in Asian grocery stores in sealed bags.