I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

Is there a non-paywall version of that link?

Is there a non-paywall version of that link?

I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

The only bad thing with kimchi fried rice when we make it at home is that I end up eating way more rice than I should.

Kimchi and Spam Fried Rice Recipe

Whatever the provenance of the can of Spam I found hanging out in my pantry, I knew its destination: Add to it an egg, an onion, and a few other aromatics, and I had everything on hand to make myself a big ol' plate of the ultimate Korean-American late-night drunk food: kimchi and Spam fried rice.

Serious Eats (www.seriouseats.com)

It’s not the nyt recipe, but here is a good one with no paywall. Also, I know it lists like 12 or 15 ingredients, but kimchi rice is at 99% power with literally just kimchi and rice as ingredients. The way you prepare/cook the rice and kimchi make way more of a difference to the end result than adding more ingredients

I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

Without paywall https://archive.ph/pK9iW

Kimchi and Spam Fried Rice Recipe

Whatever the provenance of the can of Spam I found hanging out in my pantry, I knew its destination: Add to it an egg, an onion, and a few other aromatics, and I had everything on hand to make myself a big ol' plate of the ultimate Korean-American late-night drunk food: kimchi and Spam fried rice.

Serious Eats (www.seriouseats.com)

It’s not the nyt recipe, but here is a good one with no paywall. Also, I know it lists like 12 or 15 ingredients, but kimchi rice is at 99% power with literally just kimchi and rice as ingredients. The way you prepare/cook the rice and kimchi make way more of a difference to the end result than adding more ingredients

100% agree on technique being key - i always let the kimchi caramelize in the pan for a few mins before adding rice and it makes a HUGE diffrence in depth of flavor.