Kimchi Fried Rice
A delicious and customizable Korean dish combining tangy kimchi with hearty rice, perfect for a comforting meal any time of day.
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
- ΒΌ 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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan on medium heat, adding a splash of water if needed to keep moist.