Fried rice with kimchi

Votes: 8

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 380, total fat 13 G., saturated fats 2 G., proteins 11 G., carbohydrates 51 G., fiber 4 G., cholesterol 13 mg, sodium 588 mg, sugar 0 G.

Korean-style fried rice can be served as a side dish with meat or as a healthy vegetarian main course. It's made with boiled rice, and fried bacon and spicy kimchi (sauerkraut) infuse it with a wealth of unique flavors. Fry everything together in a pan until the rice is crispy golden brown on the bottom. Serve sprinkled with nori seaweed and toasted sesame seeds. At the end, you'll also find a recipe for quick, spicy kimchi, which can be eaten or added to fried rice within 4 hours of cooking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4.5 - 5 cups cooked medium-grain rice, cooled
6-8 thick slices of bacon
3 tablespoons sesame seeds
3 sheets of nori (dried seaweed)
3 tbsp. kimchi, see recipe below
1 tbsp dark sesame oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: nori, kimchi, rice, sesame oil, sesame, bacon

Cooking the dish according to the recipe:

Cut the bacon crosswise into 0.5 cm pieces. In a large skillet over medium heat, toast the sesame seeds until golden brown, shaking the pan, 2 to 3 minutes.
Using scissors, cut the nori sheets in half, then cut into 0.5 cm thick strips.

Heat a large cast-iron skillet over medium heat. Add the bacon and cook until almost cooked through, 6-8 minutes. Drain the kimchi into a separate bowl. Increase the heat to high and cook the kimchi for 7-8 minutes.
Add the rice, reserved kimchi liquid, sesame oil, and half of the nori strips. Continue frying, turning and smoothing the rice mixture with a spatula, until the bottom begins to brown, about 8 minutes. For a crispier crust, remove the pan from the heat, cover, and let sit for 10 minutes.
Transfer the fried rice to a serving platter and sprinkle with the remaining nori strips and toasted sesame seeds.

Kimchi

Make a spicy Korean appetizer that can be added to fried rice or served with steak. In a food processor, puree 3 sliced red jalapeños, 4 cloves garlic, 1/4 cup sugar, 2 tablespoons minced ginger, 1 teaspoon red pepper flakes, and 2 tablespoons each fish sauce and salt. Cut half a head of cabbage and 6 onions into 2-inch pieces; toss with jalapeño paste. Refrigerate for at least 4 hours.

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