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Homemade Kimchi Fried Rice recipe photo

Kimchi Fried Rice

This Kimchi Fried Rice is bursting with flavor! A quick and easy dish that transforms leftover rice into a spicy, savory delight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cold, leftover cooked white rice
  • 1.5 tablespoons oil any neutral oil, recommended vegetable or canola
  • 0.5 cup chopped onion
  • 2 cloves garlic minced
  • 0.5 cup kimchi chopped
  • 1 tablespoon kimchi juice
  • 1-2 tablespoons low-sodium soy sauce adjust to taste
  • 0.25 teaspoon sesame oil
  • Salt and freshly ground black pepper to taste
  • 2 green onions chopped
  • Gochujang for spice (optional)

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Bowls

Method
 

Instructions
  1. Start by gathering all your ingredients. Chop the onion, garlic, and kimchi, and chop the green onions, setting them aside for later use.
  2. 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.
  3. 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.
  4. Stir in the chopped kimchi and kimchi juice. Cook for about 2-3 minutes, allowing the flavors to meld together.
  5. 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.
  6. 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.
  7. 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.
  8. 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.