Best 3 Corned Beef Kimchi Fried Rice Recipes

KIMCHI FRIED RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
• Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
• In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
• Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

KIMCHI FRIED RICE

Steps:

• 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.