Kimchi and Lup Cheong Fried Rice

Recipe by Chef Alan Wong

This recipe can be found in The Hawai‘i Book of Rice Vol. 2 available for purchase online at bookshawaii.net or at Barnes & Noble Ala Moana.  

When I was growing up, my family always had leftover rice from the previous day, which was great for making fried rice. I loved the fried rice my mom made as an after-school snack. It didn’t always have kimchi or lup cheong in it, but it was always good. This recipe also reminds me of my paternal Chinese grandpa, who frequently had lup cheong on the dinner table. The sweetness of the sausage goes well with the sour, spicy kimchi. 

Ingredients

1 ¼ cup Cooked Rice 

1 ½ Tbsp Oyster Sauce 

1 Tbsp Shoyu 

2 Tbsp Sesame Oil 

2 Tbsp Gochujang Paste (Korean Chile Paste) 

½ cup Kimchi, roughly chopped 

1 Tbsp Canola Oil 

1 slice Bacon, cut into 1-inch pieces 

3 Tbsp White Onion, small dice 

1 Lup Cheong Sausage, cut diagonally in 1/8-inch pieces 

1 Large Egg, beaten 

½ cup Green Onion, sliced on bias, as prepared for saimin 

Directions 

In a mixing bowl, combine rice, oyster sauce, shoyu, sesame oil, gochujang and kimchi. Mix well. Heat wok or large sauté pan until hot. Place a little of the oil in pan and scramble egg. Remove from pan. Heat the same pan until hot. Place a little more canola oil in pan and sauté bacon until slightly crisp. Add onion, lup cheong, rice mixture and scrambled egg. Garnish with green onion. Serves 1, or 2 as a shared appetizer.