Kimchi Fried Rice - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:04Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.		# Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
	# Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.		# Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

			[[Category:Meat]]

Tim at 22:35, 19 December 2021

2021-12-19T22:35:51Z

← Older revision		Revision as of 15:35, 19 December 2021
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	Source: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice		Source: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice

			=== Tim's Notes ===

			One of my favorites.

	=== Ingredients ===		=== Ingredients ===

Tim: /* Directions */

2021-12-19T22:35:35Z

Directions

← Older revision		Revision as of 15:35, 19 December 2021
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	=== Directions ===		=== Directions ===

	In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.		# In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
	Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.		# Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
	Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.		# Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Tim: /* Ingredients */

2021-12-19T22:34:47Z

Ingredients

← Older revision		Revision as of 15:34, 19 December 2021
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	=== Ingredients ===		=== Ingredients ===

	3 tablespoons unsalted butter		* 3 tablespoons unsalted butter
	½ small onion, medium dice		* 1/2 small onion, medium dice
	1 cup roughly chopped kimchi (6 ounces)		* 1 cup roughly chopped kimchi (6 ounces)
	2 tablespoons kimchi juice, or to taste		* 2 tablespoons kimchi juice, or to taste
	½ cup small-dice Spam, ham or leftover cooked meat		* 1/2 cup small-dice Spam, ham or leftover cooked meat
	2 cups cooked, cooled rice (preferably short-grain)		* 2 cups cooked, cooled rice (preferably short-grain)
	2 teaspoons soy sauce, or to taste		* 2 teaspoons soy sauce, or to taste
	1 teaspoon sesame oil, or to taste		* 1 teaspoon sesame oil, or to taste
	2 teaspoons vegetable oil		* 2 teaspoons vegetable oil
	2 eggs		* 2 eggs
	Salt to taste		* Salt to taste
	Crumbled or slivered nori (roasted seaweed) for garnish		* Crumbled or slivered nori (roasted seaweed) for garnish
	Sesame		* Sesame

	=== Directions ===		=== Directions ===

Tim: Created page with "Source: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice === Ingredients === 3 tablespoons unsalted butter ½ small onion, medium dice 1 cup roughly chopped kimchi (6 ounces) 2 tablespoons kimchi juice, or to taste ½ cup small-dice Spam, ham or leftover cooked meat 2 cups cooked, cooled rice (preferably short-grain) 2 teaspoons soy sauce, or to taste 1 teaspoon sesame oil, or to taste 2 teaspoons vegetable oil 2 egg..."

2021-12-19T22:31:39Z

Created page with "Source: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice === Ingredients === 3 tablespoons unsalted butter ½ small onion, medium dice 1 cup roughly chopped kimchi (6 ounces) 2 tablespoons kimchi juice, or to taste ½ cup small-dice Spam, ham or leftover cooked meat 2 cups cooked, cooled rice (preferably short-grain) 2 teaspoons soy sauce, or to taste 1 teaspoon sesame oil, or to taste 2 teaspoons vegetable oil 2 egg..."

New page

Source: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice

=== Ingredients ===

3 tablespoons unsalted butter
½ small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
½ cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame

=== Directions ===

In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.