Okay, picture this: its a lazy Saturday, the kind where pajamas are perfectly acceptable attire until noon (or later!). You're craving something seriously flavorful, something with a kick, but you don't want to spend hours slaving over a hot stove. That, my friends, is where this Spicy Kimchi Fried Rice Buddha Bowl steps in. It's my go-to recipe when I want maximum flavor with minimal effort. And honestly who doesnt want that?
This isn't just your average fried rice. We're talking about kimchi – that funky, fermented cabbage that's packed with probiotics and personality. It's stir-fried with rice, spam (yes, spam! Don't knock it till you try it!), and a fiery gochujang sauce that'll wake up your taste buds. And the best part? It all gets piled into a Buddha bowl with a perfectly runny fried egg, creating a symphony of textures and tastes that's simply irresistible. Seriously it's a game changer.
My first experience with kimchi fried rice? A tiny hole-in-the-wall Korean restaurant a friend dragged me to. I was skeptical, I'll admit. But one bite, and I was hooked. I had to recreate that magic at home, but make it even more...me. So, I tweaked the recipe, added my own little flourishes, and now? Now, I'm sharing it with you. Get ready to unleash your inner chef (even if your 'chef' skills are limited to boiling water – you got this!).
Required Equipments
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls
- Spatula
Spicy Kimchi Fried Rice Buddha Bowl: Frequently Asked Questions
Spicy Kimchi Fried Rice Buddha Bowl
Spice up your mealtime with this vibrant Spicy Kimchi Fried Rice Buddha Bowl! Kimchi, spam, gochujang, and a fried egg combine for a flavor explosion in every bite.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the ingredients: Dice the kimchi, onion, and garlic. Slice the spam (or preferred protein) into small cubes. Cook rice, preferably day-old, to ensure it is not too sticky.
- Scramble the eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat a small amount of oil in a skillet over medium heat. Pour in the eggs and cook, stirring occasionally, until scrambled but still slightly moist. Remove from the skillet and set aside.
- Sauté aromatics and protein: In the same skillet or wok, heat the remaining oil over medium-high heat. Add the diced onion and garlic and sauté for about 2-3 minutes, until fragrant and translucent. Add the cubed spam (or preferred protein) and cook for another 3-5 minutes, until lightly browned and crispy around the edges.
- Add kimchi and gochujang: Add the diced kimchi to the skillet and cook for 2-3 minutes, stirring occasionally, until it softens slightly and its flavors meld with the onion, garlic, and spam. Stir in the gochujang and sesame oil, ensuring everything is well coated.
- Incorporate the rice: Add the cooked rice to the skillet and break it up with a spatula. Stir-fry the rice, kimchi, and protein mixture for about 5-7 minutes, until the rice is heated through and evenly coated with the kimchi sauce. Make sure to scrape the bottom of the pan to prevent sticking and to get those delicious crispy bits.
- Combine eggs and rice: Gently fold the scrambled eggs into the kimchi fried rice.
- Assemble the Buddha bowl: Divide the kimchi fried rice into bowls. Top with desired garnishes such as sliced green onions, sesame seeds, a drizzle of sriracha mayo, and a fried egg (optional).
- Serve immediately: Enjoy your Spicy Kimchi Fried Rice Buddha Bowl while it's hot and the flavors are at their peak. Feel free to customize it with your favorite toppings and enjoy!
📝 Notes
- Adjust the amount of gochujang based on your spice preference. Start with 1 tablespoon and add more if desired.
- Feel free to add other vegetables like carrots, peas, or mushrooms to the fried rice.
- For a richer flavor, use kimchi juice instead of some of the vegetable oil.
🍎 Nutrition
Calories: 550 kcal
Protein: 18g
Fat: 25g
Carbohydrates: 65g
Fiber: 3g
Calcium: 80mg
