Name: Miyoshi Ramens Kim Chee Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups cooked long-grain rice (preferably day-old); 1 cup kimchi, chopped (with some kimchi juice reserved); 1 cup char siu (Chinese BBQ pork), diced; 3 ounces processed fish cake (e.g., eomuk), sliced into 1/4-inch strips; 1 cup frozen peas, thawed; 4 stalks green onions, thinly sliced (white and green separated); 2 count eggs; 3 tbs neutral oil (vegetable, canola, or peanut); 1 tsp sesame oil; 1.5 tbs soy sauce; 1 tbs gochujang (Korean red chili paste); 1 tsp kimchi juice (from kimchi jar); 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 1 tsp toasted sesame seeds (optional, garnish)

HALF AVOCADO

with chocolate sauce, whipped cream and a cherry

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Spicy Cabbage with char siu, fish cake, peas and green onion stir fried

If rice is freshly cooked, spread it on a sheet tray and chill in the refrigerator or freezer for 20–30 minutes to dry slightly. Chop kimchi into roughly 1/4-inch pieces and reserve about 1 teaspoon of the kimchi liquid. Slice char siu into small dice and cut fish cake into thin strips. Separate white and green parts of the green onions and slice thinly.

Prep

Heat 1 tablespoon neutral oil in a large heavy skillet or wok over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Pour eggs into the pan and swirl to make a thin omelet, cook until just set (about 30–45 seconds). Transfer to a plate and slice into thin ribbons. Wipe the pan clean with a paper towel.

Eggs

Add 1 tablespoon neutral oil to the clean hot pan. Add the white parts of the green onions and sauté for 20–30 seconds until fragrant. Add diced char siu and sliced fish cake and stir-fry for 1–2 minutes until the edges begin to brown and they are heated through. Push ingredients to one side of the pan.

Aromatics & Proteins

Add the remaining 1 tablespoon neutral oil to the center of the pan. Add the chopped kimchi and stir-fry for 1–2 minutes until it softens and the edges caramelize slightly. Stir in gochujang, soy sauce, kimchi juice, sesame oil, kosher salt, and black pepper, mixing thoroughly to coat the kimchi and proteins.

Kimchi & Flavoring

Add the chilled rice to the pan, breaking up any clumps with the back of a spatula. Increase heat to high and toss continuously to combine rice with the kimchi, char siu, and fish cake. Spread the rice in an even layer and let it sit undisturbed for 30–45 seconds to develop slight browning, then toss and repeat once more. Continue tossing until rice is evenly coated and heated through (3–5 minutes total).

Rice Assembly

Stir in the thawed peas and gently fold in the sliced egg ribbons. Taste and adjust seasoning: add up to 1/2 tablespoon more soy sauce or a pinch more salt if needed.

Vegetables & Eggs

Turn off the heat and fold in the green parts of the green onions. Drizzle with a final small rinse of sesame oil if desired. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve hot.

Finish

cooked long-grain rice (preferably day-old)

kimchi, chopped (with some kimchi juice reserved)

char siu (Chinese BBQ pork), diced

processed fish cake (e.g., eomuk), sliced into 1/4-inch strips

frozen peas, thawed

green onions, thinly sliced (white and green separated)

eggs

neutral oil (vegetable, canola, or peanut)

sesame oil

soy sauce

gochujang (Korean red chili paste)

kimchi juice (from kimchi jar)

kosher salt

ground black pepper

toasted sesame seeds (optional, garnish)

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