Halal Kimchi Fried Rice
Summary:
Kimchi Bokkeumbap is a comforting and bold Korean fried rice made with tangy fermented kimchi, rice, and savory seasonings. This halal version skips shrimp paste and alcohol, making it 100% permissible and packed with flavor.
Ingredients (2 servings)
Main Ingredients:
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2 cups cooked white rice (preferably day-old)
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1 cup halal kimchi (without shrimp paste or alcohol)
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1 small onion, chopped
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2 garlic cloves, minced
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2 tablespoons vegetable oil or sesame oil
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1 tablespoon halal gochujang (or 1 teaspoon chili flakes)
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1 tablespoon soy sauce (halal-certified)
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1 teaspoon sugar (optional)
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2 eggs (optional, fried sunny side up)
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Chopped green onions (for garnish)
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Sesame seeds (for garnish)
Instructions
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Prepare the rice
Use day-old rice if possible for better texture. If freshly made, spread it out to cool for a few minutes. -
Sauté the aromatics
Heat oil in a large skillet or wok. Add onion and garlic. Cook until soft and fragrant, about 2–3 minutes. -
Cook the kimchi
Stir in the chopped kimchi and cook for 2–3 minutes until it starts to caramelize. -
Add the rice and seasonings
Add rice, gochujang, soy sauce, and sugar. Stir to coat evenly. Cook for another 5–7 minutes, pressing down lightly to create crispy bits on the bottom. -
Fry the eggs (optional)
In a separate pan, fry the eggs until the whites are set but yolks are still runny. -
Serve
Spoon the fried rice into bowls. Top with an egg, sesame seeds, and green onions.
Notes
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Kimchi: Use vegan or halal-certified kimchi. Most store-bought brands include shrimp paste or fish sauce—check the label carefully or make your own.
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Rice texture: Cold, dry rice works best. Freshly made rice can turn soggy when stir-fried.
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Spice level: Adjust gochujang or chili flakes to taste. Some kimchi is already spicy and might not need much extra heat.
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Protein options: Add cooked halal chicken, beef, or tofu for extra protein.
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Vegan version: Omit the egg and use vegan kimchi and soy sauce.
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