This is my favorite kind of fried rice because of the sour hotness of kimchi that makes the rice appetizing. I like to eat it with a sunny side up.
The key to a delicious kimchi fried rice is a well fermented kimchi. One that's sour and wilted will do well. If you bought a fresh kimchi, leave it at room temp for 24 hours, then refrigerate the next day. By day three, it will be sour enough for your fried rice.
Kimchi Bokkuem Bap
- 1 cup kimchi with juice
- 4 cups rice
- 2 tbs oil
- Put oil in a hot skillet.
- Put the kimchi and stir fry for about 5 min on high.
- Add the rice. Mix well and stir fry for another 5 min.
- Serve with fried egg.