Korean · Lunch
Spicy Kimchi Fried Rice with Ham
Quick Kimchi Bokkeumbap Lunch
Korean kimchi fried rice quick lunch with diced ham and aged kimchi tossed in a soy-sesame glaze, finished with a crisp fried egg, scallion, and toasted seaweed strips.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
22gFat
72gCarbs
5gSugar
2gFiber
1240mgSodium
285mgChol
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Instructions
1
Prep
Dice 300g ham finely. Chop 240g aged kimchi finely. Slice 2 scallions thinly. Grate 4 garlic cloves. Cut 2 sheets roasted seaweed into thin strips. Mix 20ml soy sauce, 10g brown sugar, 0.5 tsp salt, and 0.5 tsp pepper in a small bowl.
2
Saute 1
Heat 15ml (1 tbsp) neutral oil in a large skillet over high heat. Add diced ham, stir-fry 90 seconds until edges turn golden. Lower to medium-high, add kimchi and garlic, stir-fry 2 minutes until kimchi softens and deepens in color.
3
Bloom
Stir in the soy-sugar-salt-pepper mixture, fry 30 seconds until the paste blooms and clings to the kimchi. Add day-old rice and 60ml kimchi juice, break up clumps, toss 2 minutes over medium-high until every grain is glazed and lightly toasted.
4
Fry
Push rice to the sides, add remaining 15ml (1 tbsp) oil to the empty spaces. Crack 2 eggs into the pan, fry 90 seconds to 2 minutes over medium-high until the whites set and the yolks remain runny.
5
Finish and plate
Drizzle toasted sesame oil over the rice. Slide the fried eggs on top, scatter scallions, seaweed strips, and toasted sesame seeds. Divide between 2 plates and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) cooked ham
- 400g (14.1 oz) day-old short-grain white rice
- 240g (8.5 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 2 large eggs
- 2 scallions
- 30ml (2 tbsp) neutral oil
- 20ml (4 tsp) soy sauce
- 10g (2 tsp) light brown sugar
- 10ml (2 tsp) toasted sesame oil
- 4 garlic cloves
- 2 sheets roasted seaweed
- 10g (2 tbsp) toasted sesame seeds
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper