The alluring and addictive flavours of Korean kimchi are put to excellent use in this truly amazing rice dish. Kimchi fried rice is an institution in Korea and you really ought to take a few minutes to make a batch for yourself. You'll be in rice heaven.
Add the salt pork/bacon to a large dry frying pan and bring it to a medium high heat. Let it cook for 2-3 minutes to brown and render out the fat.
Remove the salt pork and if there's a lot of fat, pour out until you have about 2-3 tbsp left.
Add the onion, ginger and garlic and fry for about 2-3 minutes until browned.
Tip in the kimchi, followed by the cooked rice and stir fry to combine for about 1-2 minutes.
If you had any kimchi juice, pour in about 1/2 cup, followed by the Gochujang. Stir this into the rice to combine everything.
Return the salt pork to the pan and season with the soy sauce, stir well.
Flatten the rice over the surface and let it cook for abour 3 minutes over a medium heat to get a little crispy on the bottom, being careful not to burn. Stir the rice and repeat this process, letting it cook for a further 1 minute.
Stir the rice one more time and that's it! You're (almost) ready to serve.
Optional: Fry an egg for each person without turning. Let it get nice and crispy on the bottom. Drain on a paper towel.
Spoon a portion of the rice onto a plate and top with a fried egg and a sprinkling of spring onions. Give the egg a little sprinkle of Nigella seeds and you're ready to eat!
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Notes
Serve as a meal in itself straight from the wok. A fried egg is just amazing, and I'll often serve a few sliced tomatoes, radishes and/or cucumber alongside.
Fridge - leftovers are good in the fridge for 3-4 days (tightly covered). Reheat in a microwave or in a pan until hot again.
Freezing - store in airtight containers and reheat in a microwave until piping hot (stirring once or twice while reheating).