Kimchi Fried Rice
Kimchi Fried Rice is a delightful dish that brings together the bold flavors of kimchi with the comforting texture of fried rice. This recipe is perfect for using up leftover cooked white rice, transforming simple ingredients into a flavor-packed meal that’s quick to prepare. Whether you’re looking for a cozy dinner or a satisfying lunch, Kimchi Fried Rice is sure to hit the spot. The fusion of spicy, savory, and slightly tangy flavors makes it a favorite among many food lovers. Let’s dive into this simple yet delicious recipe!
Why This Recipe Works
The beauty of Kimchi Fried Rice lies in its versatility and ease of preparation. Using leftover rice not only saves time but also enhances the dish’s texture as the rice grains stay separate and don’t become mushy. The addition of kimchi adds a wonderful depth of flavor, while the soy sauce and sesame oil bring in umami and richness. With just a few ingredients, you can create a satisfying meal that can be customized to your taste preferences.
What You’ll Gather
- 2 cups cold, leftover cooked white rice – This is the star of the show, providing the base for your fried rice.
- 1 1/2 tablespoons oil – Any neutral oil works, but vegetable or canola oil is recommended.
- 1/2 cup chopped onion – Adds sweetness and depth of flavor.
- 2 cloves garlic, minced – For an aromatic and savory kick.
- 1/2 cup kimchi, chopped – This fermented delight is essential for the signature flavor.
- 1 tablespoon kimchi juice – Adds extra flavor and moisture; don’t skip this!
- 1-2 tablespoons low-sodium soy sauce – Adjust based on your taste preferences.
- 1/4 teaspoon sesame oil – Offers a nutty aroma.
- Salt and freshly ground black pepper – To taste, enhancing overall flavor.
- 2 green onions, chopped – For freshness and color.
- Gochujang, for spice (optional) – A Korean chili paste that adds heat and depth.
Tools & Equipment Needed
- Large skillet or wok – For frying the rice evenly.
- Spatula or wooden spoon – For stirring and breaking up rice.
- Measuring spoons – For precise ingredient measurements.
- Cutting board and knife – To chop the vegetables and kimchi.
- Bowls – For prepping ingredients before cooking.
Kimchi Fried Rice Cooking Guide
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop the onion, garlic, and kimchi, and chop the green onions, setting them aside for later use.
Step 2: Heat the Oil
In a large skillet or wok, heat 1 1/2 tablespoons of oil over medium heat. Make sure the oil is hot but not smoking.
Step 3: Sauté Onions and Garlic
Add the chopped onion to the skillet and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 4: Add Kimchi and Kimchi Juice
Stir in the chopped kimchi and kimchi juice. Cook for about 2-3 minutes, allowing the flavors to meld together. You’ll notice the vibrant color and aroma filling your kitchen!
Step 5: Incorporate the Rice
Next, add the cold cooked rice to the skillet. Use your spatula or wooden spoon to break up any clumps, ensuring the rice is well mixed with the kimchi mixture.
Step 6: Seasoning
Drizzle in 1-2 tablespoons of low-sodium soy sauce and 1/4 teaspoon of sesame oil. Season with salt and freshly ground black pepper to taste. Stir everything together and let it cook for another 3-5 minutes, allowing the rice to get crispy at the bottom.
Step 7: Add Green Onions
Once everything is heated through, add the chopped green onions and give it a final stir. If you like a little heat, now is the time to add gochujang to taste.
Step 8: Serve and Enjoy
Remove the skillet from heat and serve your Kimchi Fried Rice hot. It’s perfect on its own or as a side dish!
Substitutions by Diet
- Vegetarian/Vegan: This recipe is already vegan-friendly. Just ensure your kimchi does not contain any fish sauce.
- Gluten-Free: Use tamari or a gluten-free soy sauce alternative.
- Low-Carb: Substitute rice with cauliflower rice for a low-carb option.
- Spicy: Adjust the amount of gochujang or add fresh chili peppers for extra heat.
Chef’s Notes
- Using day-old rice is ideal as it has dried out a bit, which prevents clumping.
- Feel free to add protein such as tofu, shrimp, or chicken to make it a heartier meal.
- Kimchi varies in spiciness, so taste your kimchi before adding extra spice.
- This dish is best enjoyed fresh, but leftovers can be stored in the fridge for a day or two.
Keep-It-Fresh Plan
To keep your Kimchi Fried Rice fresh, store any leftovers in an airtight container in the refrigerator. Reheat in a skillet over medium heat, adding a splash of water or oil to revive the texture. It’s best consumed within 2-3 days for optimal flavor and freshness.
Questions People Ask
Can I use frozen rice for Kimchi Fried Rice?
Yes, you can use frozen rice! Just be sure to thaw it completely before using it in the recipe. It’s best to use rice that has been cooked and cooled beforehand for the best texture.
What type of kimchi is best for fried rice?
Any type of kimchi will work, but napa cabbage kimchi is the most common choice. Choose a kimchi that you enjoy eating as it will influence the flavor of the fried rice.
Can I make Kimchi Fried Rice ahead of time?
While it’s best served fresh, you can prepare the ingredients ahead of time and store them separately in the fridge. Just cook the rice and sauté everything right before serving for the best taste.
What can I serve with Kimchi Fried Rice?
Kimchi Fried Rice is delicious on its own but can also be paired with a side of pickled vegetables, a fried egg on top, or served alongside some grilled meats or tofu for a complete meal.
Save & Share
If you enjoyed this Kimchi Fried Rice recipe, share it with friends and family or save it for your next culinary adventure. This dish is perfect for gatherings or quick weeknight dinners. You can easily customize it to make it your own!
Kimchi Fried Rice is more than just a meal; it’s a celebration of flavor and creativity in the kitchen. Ready to whip up your own batch? Let the delicious aromas fill your home, and enjoy every bite of this satisfying dish!
Kimchi Fried Rice
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Chop the onion, garlic, and kimchi, and chop the green onions, setting them aside for later use.
- In a large skillet or wok, heat 1 1/2 tablespoons of oil over medium heat. Make sure the oil is hot but not smoking.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Stir in the chopped kimchi and kimchi juice. Cook for about 2-3 minutes, allowing the flavors to meld together.
- Next, add the cold cooked rice to the skillet. Use your spatula or wooden spoon to break up any clumps, ensuring the rice is well mixed with the kimchi mixture.
- Drizzle in 1-2 tablespoons of low-sodium soy sauce and 1/4 teaspoon of sesame oil. Season with salt and freshly ground black pepper to taste. Stir everything together and let it cook for another 3-5 minutes, allowing the rice to get crispy at the bottom.
- Once everything is heated through, add the chopped green onions and give it a final stir. If you like a little heat, now is the time to add gochujang to taste.
- Remove the skillet from heat and serve your Kimchi Fried Rice hot. It’s perfect on its own or as a side dish!
Notes
- Using day-old rice is ideal as it has dried out a bit, which prevents clumping.
- Feel free to add protein such as tofu, shrimp, or chicken to make it a heartier meal.
- Kimchi varies in spiciness, so taste your kimchi before adding extra spice.
- This dish is best enjoyed fresh, but leftovers can be stored in the fridge for a day or two.
