Chorizo and Kimchi Fried Rice
Chorizo and kimchi fried rice combines savory chorizo with spicy & tangy kimchi, topped with a fried egg with a jammy yolk.
- Prep time
- 14 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked rice
- 6 oz chorizo
- 1 cup fermented kimchi
- 1/4 cup fermented kimchi brine
- 2 tbsp gochujang
- 2 tsp sugar (optional)
- 1 tsp sesame oil
- 1 lime
- 2 green onion (white & green parts separated)
- 1 tsp sesame seeds
- 1 tbsp chopped cilantro
- 1 sliced jalapeno
- 1 packet seasoned dried seaweed
Instructions
- 1
In a non stick pan, cook the chorizo over medium heat and break it up using a wooden spoon or rice paddle.
- 2
Once the chorizo is broken up and almost fully cooked through, reduce the heat to medium low and push it to one side. Tilt the pan to collect the oil on the other side of the pan. If it's too much oil, you can remove some but leave a little to sauté the white parts of the green onions to make pa gireum (scallion oil).
- 3
After a couple minutes. increase the heat to medium high and add well fermented kimchi. Let it fry for a couple minutes, then mix everything together.
- 4
Adjust the heat to medium, then add rice. Today I'm using Mahatma® Rice Ready to Heat Rice. Microwave for 90 seconds then let it sit out at room temperature for 10 minutes to release steam and dry up a bit. Day old rice also works.
- 5
Add gochujang, kimchi brine, sugar, and mix well. If you like crispy bits of rice at the bottom, flatten the rice and let it cook over medium low heat for a couple minutes.
- 6
Add sesame oil, lime juice sesame seeds, and crushed seasoned seaweed.
- 7
Top with green onions, cilantro, jalapenos, & a fried egg.