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Ground Beef Fried Rice
Andrew Fowler

Kimchi Ground Beef Fried Rice

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Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 3 tbsp neutral oil divided
  • 1 lb 90% lean ground beef
  • 1 1/2 cups napa cabbage kimchi drained and chopped
  • 3 tbsp kimchi juice
  • 1 tbsp gochujang
  • 1 tbsp reduced-sodium soy sauce
  • 2 garlic cloves minced
  • 2 tsp toasted sesame oil
  • 4 large eggs
  • 2 scallions thinly sliced

Method
 

  1. Boil rice and water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes. Spread no more than 1 inch deep on a clean tray; promptly refrigerate uncovered at least 1 hour until cold, counting chilling in preparation time.
  2. Heat 1 tablespoon neutral oil in a wide skillet over medium-high. Brown beef 7 to 8 minutes, breaking into small crumbles, until 160°F; transfer to a bowl.
  3. Heat another tablespoon oil. Cook kimchi and garlic 4 to 5 minutes until cabbage softens and visible liquid evaporates.
  4. Mix kimchi juice, gochujang, and soy sauce. Add cold rice and sauce; break clumps with a spatula. Fry 5 to 6 minutes, turning every minute.
  5. Return beef; cook 2 minutes until rice and beef steam throughout. Add sesame oil and scallions.
  6. Heat last tablespoon neutral oil in a separate nonstick skillet. Fry eggs 3 to 4 minutes until whites set, covering briefly if needed; cook yolks firm if preferred. Divide rice among four bowls; top each with one egg.