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Kimchi Fried Rice
Our go-to lazy meal — ready in 10.
4 cups rice (cooled, day-old rice recommended)
1 cup aged kimchi
1/2 cup reserved kimchi juice
5 tbsp unsalted butter, softened
2 tbsp Bowlcut Chili Crisp
1 green onion
1/2 cup spam, diced
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp MSG (Optional)
- 1. In a small bowl, mix butter and Chili Crisp until well combined in a paste-like consistency.
- 2. Add kimchi to a large warmed skillet and stir for one minute. Add spam and continue to cook until kimchi begins wilting and spam turns light brown.
- 3. Add a spoonful of Chili Crisp butter mix to the skillet. Stir until butter melts, then add garlic and combine.
- 4. Add rice and kimchi juice. Stir until well combined.
- 5. Add in gochujang and remaining Chili Crisp butter. Cook until rice is evenly coated.
- 6. Turn heat to low or off. Add sesame oil, MSG, and soy sauce. Stir until well combined.
- 7. Plate with green onions, seaweed, and fried egg as desired.
