Kimchi Fried Rice
This easy kimchi fried rice recipe teaches you the basic techniques for making delicious kimchi fried rice. It's versatile, too, so you can add any protein you like. It'll quickly become one of your go-to easy meals!
Servings: 2
Ingredients
- 2.5 cups cooked rice Note 1
- 3/4 cup diced kimchi Note 2
- 1/4 medium onion, diced
- 1 scallion, chopped
- oil for stir-frying
- 3 tablespoons (or 4) kimchi juice Note 3
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili pepper paste) Note 4
- 1 tablespoon sesame oil
- 1/2 teaspoon optional sugar if kimchi is very sour
- salt and pepper to taste
Variations
- 4 ounces bacon, ham, spam, pork, beef, chicken, etc.
- 1 can canned tuna (drained)
Optional
- 2 eggs, fried to taste
- 1 sheet roasted gim (dried seaweed sheet), crushed or cut into strips
- 1 tablespoon chopped scallion
- 1 teaspoon sesame seeds
Instructions
- Prepare the rice. If using refrigerated leftover rice or commercially packaged ready-made rice, microwave it briefly to soften it slightly and make it easier to break up. Otherwise, cook fresh rice using slightly less water than usual so the rice is a bit drier. Fluff the rice and let it cool before using.
- Heat a pan with 2 tablespoons of cooking oil over medium high heat. Add the onion and scallion and stir-fry briefly. If using meat or processed meat, see VARIATIONS below. Otherwise, skip to step 4.
- VARIATIONS: If using meat or processed meat, add it to the pan along with the onion and scallion. Cook until the meat is lightly browned. If using bacon or pork belly, reduce the amount of cooking oil as these meats will release a lot of fat as they cook. For canned tuna, see the instructions in step 4.
- Add the kimchi, kimchi juice, soy sauce, gochujang, sesame oil, and optional sugar. Stir-fry for 3 to 4 minutes, until the kimchi softens and deepens in color and most of the liquid has evaporated. Take your time with this step to allow the rich flavors to develop. If using canned tuna, add it now and gently stir-fry for another minute.
- Reduce the heat to medium. Add the rice, and stir-fry for 3 to 4 minutes, breaking up any clumps and tossing until everything is well incorporated.
- Once the rice is evenly coated with the seasoning and lightly toasted, increase the heat to high and stir-fry for another 1 to 2 minutes, tossing frequently. Season with salt and pepper to taste.
- To serve, top with the optional fried egg and garnish with gim (dried seaweed) strips, chopped scallion, and/or sesame seeds.
Notes
- You can use refrigerated leftover rice, freshly made rice, or commercially packaged ready-made rice.
- Whenever you cook with kimchi, it is best to use well-fermented kimchi for the rich and robust flavor it develops. No exception here.
- Kimchi juice intensifies the kimchi flavor and provides the moisture needed to cook the kimchi thoroughly. If unavailable, add a little water to provide the necessary moisture.
- For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty.