Description
Kimchi fried rice brings Korean comfort straight to your plate with crispy, tangy flavors that dance together perfectly. Sizzling rice, spicy kimchi, and a runny egg create a delicious meal that feels like a warm hug from Seoul.
Ingredients
Scale
Main Ingredients:
- 2 cups rice
- 1 cup kimchi
- ½ cup onion
- ½ cup carrot
- 1 fried egg
Seasonings and Flavor Enhancers:
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon kimchi juice
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic
- ¼ cup green onions
- ½ teaspoon gochugaru
Cooking Oils and Optional Protein:
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- ½ cup cooked bacon
- ½ cup cooked spam
- ½ cup cooked chicken
- ½ cup tofu
- Sesame seeds
- Seaweed flakes
- Sriracha
Instructions
- Chill your freshly cooked rice on a baking sheet for one hour at refrigerator temperature. Day-old rice works best for crispy texture.
- Dice ½ cup onion, ½ cup carrot, and 1 cup kimchi into small, uniform pieces. Mince 2 garlic cloves finely.
- Whisk together 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 tablespoon kimchi juice in a small bowl.
- Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large skillet at medium-high heat for 2 minutes until butter stops foaming.
- Saute chopped onions and white parts of green onions for 2-3 minutes until they turn translucent and release their aroma.
- Toss in minced garlic and diced carrots. Cook for 1-2 minutes, stirring constantly to prevent burning.
- Add chopped kimchi to the skillet. Stir and cook for 3-5 minutes until kimchi softens and releases its tangy flavor.
- Dump in 2 cups cooked rice. Break apart any clumps and mix thoroughly with vegetables for 2-3 minutes.
- Pour prepared sauce over rice. Stir-fry for another 2-3 minutes until sauce coats every grain evenly.
- Optional: Mix in your chosen protein like diced chicken or tofu, cooking for an additional 1-2 minutes.
- Fry one egg in a separate pan at medium heat for 3-4 minutes until whites are set and yolk remains runny.
- Transfer rice to serving plate. Top with fried egg and sprinkle 1 tablespoon green onion slices and 1 teaspoon sesame seeds.
- Serve immediately while rice remains hot and crispy. Drizzle extra sriracha if you want more heat.
Notes
- Always use cold, day-old rice to prevent mushy texture and ensure each grain separates perfectly during stir-frying.
- Drain kimchi well before chopping to control moisture and prevent soggy fried rice, reserving some juice for extra flavor.
- Select a wide, heavy-bottomed skillet or wok to get proper heat distribution and achieve those delicious crispy rice edges.
- For a gluten-free version, swap soy sauce with tamari and check that gochujang is certified gluten-free before using.
- Prep Time: 15-20 minutes
- Cook Time: 12-17 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 3
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg