Kimchi Fried Rice is a type of Korean Fried rice cooked with kimchi , shiitake mushrooms, carrots, spring onions, ginger and so sauce.
If you have some leftover rice and kimchi then I suggest you make this surprisingly delicious fried rice, Kimchi Bokkeumbap or simply called Kimchi Fried rice. When I first saw this dish, I never had imagined it would taste good, until I made it at home, such simple ingredients that when cooked and combined together creates this wonderful dish. On its most simplest form it is made only of stir fried day old rice, kimchi and gochujang but there’s no stopping you from adding bacon bits, chopped Korean Fish cakes, bulgogi, canned tuna, Spam, or even samgeyopsal making it an all in one meal but if you stick with the most basic ones it can be enjoyed with your grilled barbecue meats, vegetables and even as a side to the popular Korean dishes.
In Korea this is typically served with danmuji and during winter a small bowl of soup such as miyeok-guk (“wakame soup”) or kongnamul-guk(“soybean sprout soup”) but you can serve it with other soups like Gamjatang (Pork Bone Soup) which I already tried. During summer soup can be replace with dongchimi (Radish water kimchi) so you won’t be sweating due to the spicy nature of the rice. Finally don’t forget to top it with over easy sunny side up eggs, the yolk gives a magical end result to an already amazing dish.