Kimchi fried rice is a flavorful Korean dish made by stir-frying rice with kimchi, vegetables, and often some protein like eggs or meat. It’s a quick, satisfying meal packed with tangy, spicy, and savory flavors. Originating from Korea, this recipe is popular worldwide because it’s easy to make and a great way to use leftover rice and kimchi. Whether you want a cozy dinner or a fast lunch, kimchi fried rice hits the spot every time.
Quick Facts
| Course | Main Course |
|---|---|
| Cuisine | Korean |
| Difficulty | Easy |
| Servings | 2-3 |
| Prep Time | 10 minutes |
| Cooking Time | 15 minutes |
| Calories | Approximately 400 kcal per serving |
Equipment Needed
To cook perfect kimchi fried rice, having the right tools helps. Here’s what you need:
- Wok or Large Skillet: A wide pan helps cook rice evenly and allows easy stirring.
- Spatula or Wooden Spoon: For mixing ingredients without scratching your pan.
- Knife and Cutting Board: To chop kimchi and vegetables finely.
- Measuring Cups and Spoons: For accuracy with sauces and seasonings.
- Bowl: To beat eggs or hold prepared ingredients.
- Rice Cooker or Pot: To cook or reheat rice before frying.
- Optional: Non-stick pan for easier cleanup.
Ingredients
- 2 cups cooked white rice (preferably day-old, cold rice)
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice (optional for extra flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil or sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste) — optional for extra spice
- 2 green onions, sliced
- 2 eggs
- Salt and pepper, to taste
- Sesame seeds for garnish
Instructions
- Prepare rice: Use cold, leftover rice for best texture.
- Heat oil: In a wok or skillet over medium-high heat.
- Sauté aromatics: Add chopped onion and garlic, cook until soft.
- Add kimchi: Stir-fry chopped kimchi for 3-4 minutes until fragrant.
- Mix rice and sauces: Add rice, kimchi juice, soy sauce, and gochujang; stir well.
- Cook eggs: Push rice aside, crack eggs in the pan, scramble, and mix into rice.
- Finish: Stir in green onions, season with salt and pepper.
- Serve: Garnish with sesame seeds and extra green onions.
Essential Note: Use day-old rice to prevent mushiness. Freshly cooked rice is too soft and can make the dish sticky. Adjust gochujang for your spice preference, and avoid overcooking the eggs for a creamy texture.
