Hey #FOODIES! This is actually inspired from a meal in one of the more popular restaurants here in Manila called Wildflour, which has really good pastries but tbh a bit overpriced in terms of the other things on their menu. Anyway, as the title suggests, I'll be showing you how I make my Kimchi Fried Rice with Steak, they used braised beef in Wildflour but I miss having steak so I just made that instead. For this part, I'll be focusing on how to make the Kimchi Fried Rice!

Quick Tip: Prep all the ingredients next to you when cooking so you won't frantically run around the kitchen to get the ingredients for the next step. Saves a lot of time and avoids the potential of overcooking or burning food. Lol.

KIMCHI FRIED RICE

Ingredients:

Bacon (if using) Kimchi - 1 cup Kimchi Brine - 1/4 cup Rice - 3 cups Water - 1/4 cup Gochujang - 2 to 3 tablesppon Sesame Oil - 3 teaspoons Neutral Oil (if not using bacon) - 1 teaspoon

Optional:

Sesame Seeds Nori Green Onions Egg

STEP 1: Knives Out

It's cutting time! Grab your cutting board and slice your kimchi into bite-sized pieces. I get our kimchi from my Korean friend. It's so much better than any store-bought kimchi. If you're using bacon, cut them up into cubes so it'll be easier to render the fat. I get mine in slabs and not the thin-cut ones, but those would work as well.

STEP 2: Grease It Up

I use bacon cause I like the taste that it imparts the rice, plus you can just it eat by itself lol. you can probably use spam as well. If you're not using any protein, you can just use a neutral oil to fry the rice, but since I'm using bacon, I'll have to render the fat to get the oils out.

So the bacon doesn't burn, I just put it in super low heat and let it cook slowly. You don't even have to move it until you see the oil start to accumulate. Once you see that, you can start flipping them to cook the other side. I like mine just slightly crispy so I take them out once both sides have browned, it should look somewhat like the photo below. Remove the bacon, but leave the oil in the pan, you'll be using that to fry the kimchi and the rice.

STEP 3: Frying Like There's No Tomorrow

Turn up the heat at around medium. Place the kimchi and stir fry it for around a minute or so. You can then add the kimchi, the kimchi brine (liquid with the kimchi), water, and gochujang.

Day old rice is best when doing fried rice, but if you only have freshly cooked rice, that will do as well. Mix all the ingredients together and fry it for around 7 minutes. It should be well incorporated and it will have a pretty even orange color from the kimchi. When almost done cooking, you can place the bacon back in the pan to mix. Once mixed well, you can take the pan off the heat and then drizzle the sesame oil.

STEP 4: Make It Pretty

For this part, I totally forgot that we ran out of green onions, so I didn't put some but I definitely recommend that you do. For the sesame seeds, you can add more flavor by toasting them a bit. Shred the nori as well so it'll be easier to mix with the rice, or you can just make it as a wrap, up to you. If you like, you can also add a fried egg or an onsen egg, but since I'll be eating it with the steak I didn't put one.