Ultimate Kimchi Fried Rice
Ham and Chicken
Transform cold leftover rice into a vibrant, savory masterpiece. This kimchi fried rice delivers distinct, chewy grains tossed with spicy kimchi, diced ham, tender chicken, and fluffy eggs.
Kimchi fried rice, or kimchi bokkeumbap, is a beloved comfort food born out of resourcefulness. It is the perfect canvas for utilizing well-fermented, sour kimchi and day-old rice, transforming simple staples into a flavor-packed meal. The addition of a vibrant chili oil elevates the dish, giving it a beautiful golden-red color and a complex, appetizing heat.
Ingredients
- 400 g cold leftover white rice
- 150 g chopped kimchi
- 100 g diced ham
- 100 g diced chicken
- 50 g chopped green garlic sprouts
- 2 whole eggs
- 2 tbsp cooking oil
- 2 tbsp chili oil
- 1 tsp salt
- 1 tsp chicken bouillon
Instructions
- 1Prepare the rice
Use cold, leftover rice to ensure the grains are distinct and chewy. With gloved hands, gently crumble the rice in a bowl to break up any large clumps, which allows it to absorb the flavors more evenly during frying.
Tip: Leftover rice is ideal because it has lower moisture content, preventing the fried rice from becoming mushy. - 2Fry the eggs
Heat oil in a wok over high heat. Crack two eggs directly into the hot oil. Frying with whole eggs helps create a richer texture and flavor for the dish.
Tip: Ensure the wok is sufficiently hot before adding the eggs to achieve a quick, delicious sear. - 3Scramble the eggs
Using a spatula, quickly scramble the eggs over high heat. Stir continuously for a short duration until they are cooked through but still soft.
Tip: High heat is essential for quick, fluffy eggs that wont make the rice soggy. - 4Add ingredients
Add the prepared kimchi, diced ham, diced chicken, and green garlic sprouts into the wok with the scrambled eggs. Stir-fry over high heat for approximately one minute until the chicken is cooked through and changes color.
Tip: Keep the heat high to sear the ingredients properly without releasing excess moisture. - 5Incorporate the rice
Add the previously crumbled rice into the wok with the other ingredients. Continue to stir-fry over high heat for about 30 seconds to ensure the rice is heated through and combined with the mixture.
Tip: Consistent tossing ensures every grain of rice is coated and fried effectively. - 6Add the chili oil
Add two spoons of chili oil to the rice mixture, which is the secret to giving this dish its fragrant, spicy, and appetizing finish. Stir quickly to evenly coat all the grains.
Tip: The chili oil is essential for the fragrant, spicy, and appetizing finish of the dish. - 7Final seasoning
Add one spoonful of salt and one spoonful of chicken bouillon to the stir-frying rice. Continue to stir-fry over high heat to ensure the seasonings are evenly distributed throughout the grains, kimchi, chicken, and vegetables.
Tip: Adding the seasonings while maintaining high heat helps the flavors integrate quickly without making the rice soggy.
