Years ago I tried kimchi fried rice for the first time at Mogo, a Korean fusion taco place, and it was amazing. Since the place isn’t very close to me, I wanted to try to make it myself. I found this recipe last year and while when I make it it’s not as pretty as in the photos of the original recipe or when I’ve gotten it at Mogo it’s still tasty.
When I took these photos (last year) I followed the recipe, but I had extra rice so I just increased the ingredients by a little bit. The only other thing I changed was I kept the kimchi pieces a little bigger. I think the recipe said to keep the vegetable small, but I wanted to be able to really bite in to pieces.
First, start off with leftover rice. Fried rice is typically cooked with leftover rice.
Chop up onion, garlic, and the kimchi. I get my kimchi from an Asian food store.
Heat oil in a wok or skillet and sauté the onion and garlic. Then, add in the kimchi and stir in. Next, add in the rice.
Add in the soy sauce, sesame oil, black pepper, and scallion. I also fried up an egg to serve on top.
Mine doesn’t come out as red looking as others I’ve seen which I think would make it look better. However, it does taste good!