Kimchi Fried Rice is deliciously flavorful and quick to prepare! Day old rice is tossed with garlic, ginger, kimchi and gochujang for a slightly spicy yet majorly addictive fried rice.
Kimchi fried rice might just be your new favorite.
The first time I had kimchi was at a Korean bbq restaurant a few years back. I ordered bibimbap and with it came little bowls of different condiments and extra toppings. I’m pretty sure I ate everyones kimchi that night. What can I say? It was love at first spicy bite.
So when I discovered kimchi fried rice (two of my favorite things) I thought I had died and went to heaven.
To Make This Kimchi Fried Rice You Will Need:
- light olive oil
- yellow onion
- green onions
- garlic
- ginger
- kimchi – make sure you use a good quality
- gochujang
- white pepper
- low-sodium soy sauce (or low sodium tamari)
- toasted sesame oil
- day old cooked jasmine rice
Optional Toppings and Garnishes:
- fried eggs
- sesame seeds
- green onions
- sliced nori
What Is Kimchi?
Kimchi is salted and fermented cabbage, traditionally Napa cabbage with Korean radish. It can be flavored by green onion, korean chili pepper, ginger and garlic.
Not all kimchi are created equal.
When testing this recipe I tried 5 different kimchi from 3 different grocery stores. Three of them were different brands and 2 were different kinds of the same brand. One was shelf stable (strongly disliked) while most were found in the refrigerated section near produce. Only 1 brand stood out and was beyond delicious. I’m sure there are other brands out there, I’ve heard King’s was really good, I just couldn’t find it anywhere.
The winning kimchi was the brand Mother In Law’s. I tried their “spicy” and the traditional recipe with Napa cabbage. While I LOVED the spicy, I felt the less spicier one would work better for this recipe. I add gochujang to it and so I didn’t want it to be overly spicy. With that said, do what you like.
If you have the perfect kimchi recipe PLEASE send it my way!
Start by heating a wok with 1 tablespoon light olive oil on meidum-high heat.
Once the oil is shimmering, add in 1/2 cup diced yellow onion and the white and light green parts from 6 green onions. Thinly slice the leftover dark green parts of the onion and set aside for garnish.
Once the vegetables are tender, add in 1 teaspoon grated ginger and 2 cloves grated garlic. Stir and cook 1 minute.
Add in 1 cup roughly chopped kimchi.
Next, measure and add 1 tablespoon gochujang, 2 tablespoons low-sodium soy sauce, 1/2 teaspoon toasted sesame oil and 1/4 teaspoon ground white pepper.
Stir and cook until heated through.
Lastly add in 4 cups leftover cooked jasmine rice.
Toss to coat and heat through.
Smells amazing!
I may or may not have shoveled this spoonful into my mouth. ButI’ll never tell.
Serve as is or keep scrolling for toppings!
Kimchi fried rice is delicious as is, but with a fried egg on top with sliced green onions, black sesame seeds and thinly sliced nori is how I like it!
We’ve also had it as the base to these korean bbq beef bowls. SO good.
Break the yolk and toss it in with the rice.So much flavor is packed into this one little recipe it’s beyond incredible.
Enjoy! And if you give this Kimchi Fried Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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Yield: 8 servings
Kimchi Fried Rice is deliciously flavorful and quick to prepare! Day old rice is tossed with garlic, ginger, kimchi and gochujang for a slightly spicy yet majorly addictive fried rice.
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Ingredients
- 1 tablespoon light olive oil
- 1/2 cup yellow onion, diced
- 1 bunch green onions, white and light green parts cut into 1-inch pieces
- 2 teaspoons garlic, grated
- 1 teaspoon ginger, grated
- 1 cup kimchi, that has been coarsely chopped
- 1 tablespoon gochujang paste, a fermented Korean red chili paste
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 4 cups cooked jasmine or white rice (leftover
FOR SERVING:
- the dark green parts sliced on the bias
- eggs, for frying
- nori, thinly sliced
- black sesame seeds
- gochujang hot sauce
Instructions
Heat olive oil in a large chefs pan or wok over hight heat. Once the oil is shimmering, add in the yellow onion and the white and light green parts from 6 green onions. Thinly slice the dark green parts of the onion and use for garnish.
Once the vegetables are tender, add in 1 teaspoon grated ginger and 2 cloves grated garlic. Stir and cook 1 minute.
Add in kimchi, gochujang, low-sodium soy sauce, toasted sesame oil and ground white pepper. Stir and cook until heated through.
Lastly add in 4 cups leftover cooked jasmine rice and toss it all together.
For crispy rice: spread the kimchi fried rice in an even layer and let cook undisturbed for a few minutes until crispy and brown in spots.
Serve with a fried egg ontop and garnish with sliced green onions, black sesame seeds, thinly slice nori and gochujang hot sauce (not paste).
Calories: 177kcal, Carbohydrates: 29g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 23mg, Sodium: 563mg, Fiber: 1g, Sugar: 3g
Author: Laurie McNamara
Course: Side Dishes
Cuisine: Korean
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