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Kimchi Fried Rice

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Kimchi Fried Rice is a quick and flavorful Korean-inspired dish made with tangy kimchi, day-old rice, and savory seasonings. Finished with a fried egg and sesame seeds, it’s a satisfying meal that’s perfect for busy weeknights or using up leftovers.

Ingredients

  • 4 cups cooked day-old white rice
  • 1 1/2 cups kimchi, chopped
  • 2 tbsp kimchi juice
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 3 green onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp sugar (optional)
  • 4 eggs
  • 1 tbsp sesame seeds
  • 2 tbsp roasted seaweed, crumbled (optional)

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced onion and cook until softened, then stir in the garlic and cook until fragrant.
  3. Add the chopped kimchi and cook for 3 to 4 minutes to deepen the flavor.
  4. Stir in the kimchi juice, soy sauce, gochujang, and optional sugar.
  5. Add the cold, cooked rice and break up any clumps while stirring to evenly coat the rice.
  6. Drizzle in the sesame oil and continue stir-frying until the rice is heated through and lightly toasted.
  7. Fold in most of the sliced green onions, reserving some for garnish.
  8. In a separate pan, fry the eggs until the whites are set and the yolks reach your desired doneness.
  9. Serve the fried rice topped with a fried egg, sesame seeds, the remaining green onions, and crumbled roasted seaweed if desired.

Notes

  • Day-old rice provides the best texture for fried rice.
  • Adjust the spice level by increasing or decreasing the gochujang.
  • Add bacon, Spam, chicken, shrimp, beef, or tofu for extra protein.
  • Mix in peas, carrots, corn, or mushrooms for additional vegetables.
  • Store leftovers in the refrigerator for up to 4 days and reheat in a skillet or microwave.
  • Vegetarian kimchi can be used for a meat-free version.

Nutrition

Find it online: https://thefamilycooking.com/kimchi-fried-rice/