Kimchi Fried Rice

  • 1 (12 oz) package Suji’s Korean Cuisine Spicy Pork Bulgogi

  • 4 cups ­ steamed white rice

  • ¼ ­ ½ cup ­ Suji’s Korean Spicy Sauce

  • 1 ½ cups ­ kimchi, cut into 1” pieces

  • ½ cup ­ diced yellow onion

  • 5 T ­ unsalted butter, cut into 5 pieces

  • 3 T ­ chopped scallion

  • 4 T ­ vegetable oil

  • 2 T ­ toasted sesame seed oil

  • 2 t ­ toasted sesame seeds

  • 2 sheets ­ toasted nori (sushi seaweed)

  • 2 each ­ farm eggs

Heat large nonstick skillet with 3 T of vegetable oil and 2 T of sesame oil over high heat. Add the onions and kimchi and cook for 3 to 4 minutes, or until the onions are translucent and lightly browned. Add the butter and melt completely. Place the rice in the skillet and mix until it’s well incorporated. Fry for 3 minutes, frequently stirring. Massage the bulgogi in the bag for about 20 seconds to separate the meat. Empty the package into the skillet. Add the spicy sauce to the rice and mix until well incorporated. Reduce heat to medium high and cook until most of the liquid has been absorbed. Place the rice in a serving bowl and reserve. Cut the nori into 2” by ¼” strips and reserve. Fry the eggs, sunny side up with the remaining 1 T of vegetable oil in a small nonstick pan. Sprinkle the sesame seeds and scallions over the top of the rice. Place the eggs on top of the rice and finish with the cut nori strips. Serve immediately. Serves 4-6.

*If you like saucier rice, try adding an additional ¼ cup of the spicy sauce.

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