Description
Kimchi Fried Rice is a flavorful and satisfying dish that combines the tangy taste of kimchi with the comfort of fried rice. This quick and delicious recipe is perfect for a weeknight meal or as a side dish for a Korean-inspired feast.
Ingredients
Scale
Main Ingredients:
- 3 cups cooked and cooled white rice
- 1 cup chopped kimchi plus 2 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 large eggs
Optional:
- toasted sesame seeds for garnish
- cooked protein such as diced pork belly, chicken, or tofu
Instructions
- Heat oil and aromatics: Heat vegetable oil in a large skillet or wok. Add garlic and white parts of green onions; sauté until fragrant.
- Add kimchi: Stir in chopped kimchi and cook for 2–3 minutes.
- Scramble eggs: Push kimchi mixture to the side, crack in eggs, scramble until set.
- Combine ingredients: Add rice, kimchi juice, gochujang, and soy sauce; stir-fry until rice is heated through.
- Finish and garnish: Drizzle with sesame oil, add optional protein, and garnish with green onion tops and sesame seeds.
Notes
- For best texture, use day-old rice.
- Adjust gochujang to control spice level.
- A fried egg on top is a classic addition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 90 mg