Kimchi Fried Rice

Perishability Classification: IV

Dietary Accommodations: Dairy Free, Gluten Free

Portions: 2

Overland Cookery's kimchi fried rice is an incredibly flavorful fried rice full of protein and fresh vegetables. The base ingredients, kimchi and gochujang, are both fermented products that keep well in cold storage, making vegetables the most perishable ingredients.

Check out Overland Cookery's YouTube channel for a full recipe demo:


1 Cup Jasmine Rice 1 3⁄4 Cup Water 2 Slices Bacon 1⁄2 White Onion, chopped 1 Carrot, sliced

1 Zucchini, sliced 6 Shiitake Mushrooms, sliced 1 1⁄2 Cups Kimchi 2 Tablespoons Gochujang Chile Paste

1 Tablespoon Toasted Sesame Seed Oil

3 Tablespoons water 2 Eggs 1 Tablespoon Olive Oil 1 Sheet Nori, sliced

Description: Both kimchi and gochujang can be stored in plastic zipper-lock bags, making this an easy overland staple. If storing kimchi in a plastic bag be sure to check occasionally for pressure buildup, kimchi container active cultures and may continue to ferment in cold storage.

Instructions: Begin with cooking rice. Bring water to a boil and add rice, reduce to a simmer and cook covered for 15 minutes, or until done.

Meanwhile slice bacon into thick strips. Heat a large fry pan over low heat and add bacon, cooking to render fat out slowly. Chop onion, slice carrot, zucchini and mushrooms, adding to the fry pan when bacon is fully rendered. Coarsely chop kimchi and add to the fry pan. Stir-fry for 4 minutes.

Add rice to the fry pan with bacon and vegetable mixture. Add gochujang and sesame oil, stirring constantly to mix. If rice becomes dry add an additional 1-3 tablespoons water to prevent scorching. Cook until rice shines and remove from heat.

Heat a small fry pan over low heat. Add oil and fry eggs to desired temperature. Serve kimchi rice in bowls topped with fried egg, garnished with sliced nori.

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