Chain Reaction Kimchi Fried Rice
Kimchi fried rice is the ultimate fridge-cleanout meal. This version uses kimchi made from Chain Reaction cabbage (10K SHU) and leftover Warring States rice (5K SHU). Both components carry their own heat — the dish is warm from two directions.
Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Peak SHU
10K
Featured Organisms
Ingredients
- 3 cups day-old Warring States rice (SS-RIC-02)
- 1 cup Chain Reaction cabbage kimchi (SS-BRA-02), chopped
- 3 tbsp kimchi liquid
- 2 eggs
- 2 tbsp sesame oil
- 1 tbsp gochujang
- Green onions, sesame seeds
Instructions
- 1
Heat sesame oil in a wok over high heat.
- 2
Add kimchi and stir-fry 2 min until slightly charred.
- 3
Add rice and break up clumps. Stir-fry 3 min.
- 4
Add kimchi liquid and gochujang. Toss to coat.
- 5
Push rice to sides. Fry eggs in the center.
- 6
Serve topped with egg, green onions, and sesame seeds.
Tips
- Day-old rice fries better — the surface starch dries out.
- First Emperor rice (500 SHU) + Meltdown cabbage (1K SHU) for a milder version.
Wok hei — the 'breath of the wok' — comes from Maillard reactions and lipid pyrolysis at temperatures above 1200°F on a properly seasoned wok. Capsaicinoids survive these temperatures when protected by the rice's starch matrix and the kimchi's moisture.