Kimchi Fried Rice is a popular Korean dish that brings together the tangy flavors of kimchi and the hearty texture of rice. With just a few ingredients, you can whip up a delicious meal that’s both satisfying and full of flavor. The combination of spicy kimchi, savory gochujang, and fresh vegetables makes this dish a true delight for the taste buds.
Why Make This Recipe
Making Kimchi Fried Rice is a fantastic way to use leftover rice and enjoy the bold flavors of Korean cuisine. This dish is quick, easy, and perfect for a comforting meal any time of day. Plus, it’s highly customizable! You can add more vegetables or proteins to suit your taste. Whether you’re looking for a speedy weeknight dinner or a delicious lunch, Kimchi Fried Rice ticks all the boxes.
How to Make Kimchi Fried Rice
Ingredients:
- 2 tsp sesame oil (toasted, separated (1 tsp + 1 tsp))
- 2 garlic cloves (finely chopped)
- 200g/7oz enoki mushrooms
- 1 tbsp oil (vegetable, peanut or canola)
- 1 tbsp gochujang (Korean chilli paste)
- 1 cup (packed) kimchi
- 1/4 cup kimchi juice (from the kimchi above)
- 3 cups cooked (day-old white rice)
- Fried egg (runny yolk, sunny-side up)
- Black sesame seeds
- Green onions (finely sliced)
- Crispy seaweed strips
Directions:
Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press very firmly to get as much juice out as possible. This juice is important for the sauce and helps reduce the wetness of the kimchi so it doesn’t make the rice soggy.
Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside.
Cook enoki mushrooms – Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 teaspoon of garlic, along with a pinch of salt and pepper. Cook for 1.5 minutes until just wilted, then remove to a plate.
Garlic and gochujang – Return the pan to the heat. Add the oil, then add the remaining garlic and cook for 20 seconds until it’s lightly golden. Add gochujang and cook for about 30 seconds until it dries out a bit – just move it around in a lump.
Cook kimchi – Add kimchi to the pan and cook for 1 minute to heat it through and reduce any excess moisture.
Add rice and kimchi juice – Now, add the cooked rice and kimchi juice. Toss everything well for about 1.5 minutes until the rice is fully stained red and the flavors are mixed.
Add enoki mushrooms and sesame oil – Add the cooked enoki mushrooms and the remaining teaspoon of sesame oil. Toss everything through the rice until well combined.
Serve – Top with garnishes of your choice and enjoy!
How to Serve Kimchi Fried Rice
Serve Kimchi Fried Rice hot, topped with a sunny-side-up fried egg for added richness. Sprinkle with black sesame seeds, sliced green onions, and crispy seaweed strips for extra flavor and texture. It makes for a lovely main course or a filling side dish.
How to Store Kimchi Fried Rice
If you have leftovers, store Kimchi Fried Rice in an airtight container in the fridge for up to 3 days. Reheat in a pan on medium heat for the best results, adding a splash of water if needed to keep it moist.
Tips to Make Kimchi Fried Rice
- Use day-old rice for the best texture, as it’s firmer and less sticky.
- If you prefer a milder flavor, adjust the amount of gochujang to taste.
- Feel free to add other veggies like carrots, peas, or bell peppers for more color and nutrition.
Variation
You can easily modify this recipe by adding proteins like chicken, shrimp, or tofu. You can also experiment with different types of mushrooms or add in fresh vegetables for a crunchier texture.
FAQs
Q: Can I use fresh kimchi for this recipe?
A: Yes, fresh kimchi can be used, but note that it may add more moisture to the dish. Squeeze out excess liquid if needed.
Q: Is Kimchi Fried Rice spicy?
A: The dish can be spicy depending on how much gochujang you use. You can reduce the amount to adjust the heat level to your preference.
Q: Can I freeze Kimchi Fried Rice?
A: While it’s possible to freeze it, the texture may change upon reheating. It’s best enjoyed fresh or stored in the fridge for a short period.
Kimchi Fried Rice
Ingredients
Main Ingredients
- 3 cups cooked day-old white rice Use day-old rice for the best texture.
- 1 cup kimchi, packed Use fresh or fermented kimchi based on preference.
- 2 tsp sesame oil, toasted Separated into 1 tsp + 1 tsp for different stages.
- 1 tbsp gochujang, Korean chilli paste Adjust amount to taste for spiciness.
- 200 g enoki mushrooms Can substitute with other types of mushrooms.
- 1 tbsp oil (vegetable, peanut or canola)
- 2 cloves garlic, finely chopped
- ¼ cup kimchi juice Reserved from the kimchi.
Garnishes
- 1 ea fried egg, runny yolk, sunny-side up Optional; enhances richness.
- to taste tbsp black sesame seeds For added flavor and texture.
- to taste tbsp green onions, finely sliced
- to taste strips crispy seaweed For extra flavor and crunch.
Instructions
Preparation
- Strain kimchi juice by placing kimchi in a sieve set over a bowl, pressing firmly to extract juice.
- Measure out 1/4 cup of the kimchi juice and set aside.
Cooking
- Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, 1/2 teaspoon of garlic, and a pinch of salt and pepper. Cook for 1.5 minutes until just wilted, then remove to a plate.
- Return the pan to heat, add the other oil, then add the remaining garlic and cook for 20 seconds until lightly golden.
- Add gochujang and cook for about 30 seconds until it dries out a bit.
- Add kimchi to the pan and cook for 1 minute to heat it through.
- Add cooked rice and reserved kimchi juice. Toss for about 1.5 minutes until the rice is fully combined and stained red.
- Add cooked enoki mushrooms and the remaining teaspoon of sesame oil. Toss through the rice until well combined.
Serving
- Serve hot, topped with a sunny-side-up fried egg and garnished with black sesame seeds, sliced green onions, and crispy seaweed strips.
