Kimchi lovers, get ready for the best kimchi fried recipe! Packed with spicy, pungent, and sour flavors, this kimchi fried rice can be served as a side or as a main, topped with an egg or spam. Ready in 15 minutes from start to finish.
Kimchi fried rice, or kimchi bokkeumbap (김치 볶음밥), is a popular Korean dish made of leftover rice pan fried with kimchi, and a mixture of soy sauce, gochujang (Korean chili paste) or gochugaru (Korean pepper flakes), and sometimes rice vinegar and/or sesame oil. Vegetables or meats are also added from time to time.
Fry Kimchi in a pan with a little oil for a couple of minutes.
Stir in the rice and kale, cover with a lid and cook for 2-3 minutes.
Stir in the remaining ingredients (except for the egg).
Transfer to a plate and enjoy!