Japanese-style kimchi fried rice


Japanese-style kimchi fried rice
Japanese-style kimchi fried rice

Golden rice grains are coated in a tangy and spicy sauce, garnished perfectly with seaweed flakes and chopped green onions. The first bite is a burst of tangy, spicy, and savory flavors on the tongue, the salty aroma of bacon blending perfectly with the tenderness of the egg. Each grain of leftover rice is distinct and separate, making every bite satisfying and delicious. This tastes exactly like the bowl I always order at Japanese restaurants. The portions there are pitifully small, disappearing in just a few bites. This bowl of leftover rice easily replicates the flavor, filling and substantial, offering excellent value for money.

Ingredients

Steps

  1. Add a little water to the cold rice and break it up with your hands. This way, the rice will be separate and not clump together when stir-fried.
    Add a little water to the cold rice and break it up with your hands. This way, the rice will be separate and not clump together when stir-fried.
  2. Chop the onion, cut the scallions into sections, and dice the bacon. Prepare these three "essential ingredients".
    Chop the onion, cut the scallions into sections, and dice the bacon. Prepare these three
  3. Beat the eggs and set aside.
    Beat the eggs and set aside.
  4. Chop the kimchi into small pieces; its sour and spicy aroma is already building up.
    Chop the kimchi into small pieces; its sour and spicy aroma is already building up. Chop the kimchi into small pieces; its sour and spicy aroma is already building up.
  5. Pour oil into a pan, stir-fry the egg mixture until golden brown and fluffy, then set aside.
    Pour oil into a pan, stir-fry the egg mixture until golden brown and fluffy, then set aside.
  6. Add another spoonful of oil, fry the bacon until the fat is rendered, then add the chopped onions and sauté until fragrant. Finally, add the kimchi and stir-fry over high heat to fully release the sour and spicy flavor.
    Add another spoonful of oil, fry the bacon until the fat is rendered, then add the chopped onions and sauté until fragrant. Finally, add the kimchi and stir-fry over high heat to fully release the sour and spicy flavor. Add another spoonful of oil, fry the bacon until the fat is rendered, then add the chopped onions and sauté until fragrant. Finally, add the kimchi and stir-fry over high heat to fully release the sour and spicy flavor. Add another spoonful of oil, fry the bacon until the fat is rendered, then add the chopped onions and sauté until fragrant. Finally, add the kimchi and stir-fry over high heat to fully release the sour and spicy flavor.
  7. Pour in the cold rice and stir-fry quickly until each grain of rice is coated with the color of kimchi and becomes shiny and translucent. Then add the scrambled eggs and stir-fry evenly with the rice.
    Pour in the cold rice and stir-fry quickly until each grain of rice is coated with the color of kimchi and becomes shiny and translucent. Then add the scrambled eggs and stir-fry evenly with the rice. Pour in the cold rice and stir-fry quickly until each grain of rice is coated with the color of kimchi and becomes shiny and translucent. Then add the scrambled eggs and stir-fry evenly with the rice.
  8. Add a spoonful of Japanese soy sauce and a little bit of white sugar to enhance the flavor. Those who like it stronger can add an extra spoonful of Korean chili sauce.
    Add a spoonful of Japanese soy sauce and a little bit of white sugar to enhance the flavor. Those who like it stronger can add an extra spoonful of Korean chili sauce. Add a spoonful of Japanese soy sauce and a little bit of white sugar to enhance the flavor. Those who like it stronger can add an extra spoonful of Korean chili sauce.
  9. Plate it, sprinkle with sesame seeds and seaweed flakes, add some bonito flakes, and finally garnish with a few chopped green onions. This presentation and taste completely blows away any trendy restaurant.
    Plate it, sprinkle with sesame seeds and seaweed flakes, add some bonito flakes, and finally garnish with a few chopped green onions. This presentation and taste completely blows away any trendy restaurant. Plate it, sprinkle with sesame seeds and seaweed flakes, add some bonito flakes, and finally garnish with a few chopped green onions. This presentation and taste completely blows away any trendy restaurant.
Languages
Gebratener Kimchi-Reis nach japanischer Art - Deutsch (German) version
Japanese-style kimchi fried rice - English version
Arroz frito con kimchi al estilo japonés - Español (Spanish) version
Riz frit au kimchi à la japonaise - Français (French) version
Nasi goreng kimchi ala Jepang - Bahasa Indonesia (Indonesian) version
riso fritto al kimchi in stile giapponese - Italiana (Italian) version
和風キムチチャーハン - 日本語 (Japanese) version
일본식 김치볶음밥 - 한국인 (Korean) version
ข้าวผัดกิมจิสไตล์ญี่ปุ่น - แบบไทย (Thai) version
和風泡菜炒飯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version