Chinese-Style Kimchi Fried Rice with Lap Cheong

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This Chinese take on kimchi fried rice leans on Cantonese pantry staples: smoky lap cheong, Shaoxing wine, dark soy, and a whisper of black vinegar for sharpness. Aged napa kimchi is stir-fried until its edges caramelize, then tossed with cold day-old jasmine rice over high heat to build proper wok hei. A runny fried egg on top makes it a complete one-pan meal.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 5 gSugar
• 22 gProtein
• 1180 mgSodium
• 470 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fried rice

• 3 cups cooked jasmine rice, day-old and chilled
• 1 tablespoon neutral oil (peanut or canola)
• 4 ounces Chinese lap cheong, diced into 1/4-inch coins
• 1 tablespoon Shaoxing wine
• 1 tablespoon dark soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon Chinese black vinegar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon granulated sugar

For the kimchi mixture

• 1 1/2 cups well-aged napa cabbage kimchi, drained and chopped (reserve 3 tablespoons juice)
• 1 cup kimchi liquid total, divided
• 2 tablespoons neutral oil
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 4 scallions, whites sliced thin, greens cut into 1-inch pieces, divided
• 1 teaspoon light soy sauce

For serving

• 4 large eggs
• 1 teaspoon toasted sesame seeds
• 1 sheet roasted seaweed (gim/nori), shredded
• 1 tablespoon fried shallots (optional)

Directions

1. Break up any clumps in the chilled rice by gently squeezing it between your fingers; cold grains separate better and fry up less mushy.
2. Heat 1 tablespoon neutral oil in a 14-inch carbon-steel wok over medium-high heat. Add the diced lap cheong and stir-fry 2 to 3 minutes until the fat renders and the pieces are lightly crisped at the edges. Splash in the Shaoxing wine and toss 20 seconds, then transfer the lap cheong to a bowl, leaving the flavored fat in the wok.
3. Add 2 tablespoons neutral oil to the same wok and crank the heat to high. Add the garlic, ginger, and scallion whites; stir-fry 15 seconds until fragrant but not browned.
4. Add the chopped kimchi and stir-fry 3 to 4 minutes, pressing and tossing, until the pieces darken at the edges and smell caramelized. Pour in the reserved 3 tablespoons of kimchi juice and the light soy sauce; let it bubble 30 seconds to concentrate.
5. Add the rice and toss vigorously with a wok spatula and paddle for 2 to 3 minutes, lifting and turning, until every grain is coated and heated through. Add the dark soy sauce, sesame oil, black vinegar, white pepper, sugar, and crisped lap cheong; toss another 1 to 2 minutes until the rice glistens and smells toasty.
6. Stir in the scallion greens off the heat. Taste and adjust with a pinch more salt or a few drops of vinegar if needed.
7. Wipe out a small nonstick skillet, add a touch of oil, and fry the eggs sunny-side up so the whites are crisp at the edges and the yolks stay runny.
8. Divide the fried rice among four bowls, top each with a fried egg, and shower with sesame seeds, shredded seaweed, and fried shallots if using. Serve immediately while hot.

Cook’s Notes

• Use rice that has been refrigerated uncovered overnight so the grains dry out and won't steam in the wok.
• The older and more sour your kimchi, the better; fresh kimchi will taste flat and watery next to lap cheong and dark soy.
• For real wok hei, cook on the highest heat your stove can deliver and keep the rice moving; if using an electric wok, work in two batches so it never steams.
• Swap lap cheong for diced cured pork belly or smoked ham if you cannot find Chinese sausage.
• A pinch of MSG (or a teaspoon of nutritional yeast) deepens the savory finish without adding salt.

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