Kimchi Fried Rice | Cooking Engi

This kimchi fried rice recipe is the perfect weeknight meal—easy to make and alert in just 20 minutes. Top it with fried eggs for someleang additional! 

I remember the first I ever encountered kimchi was over 10 years ago, when one of my college roommates apologized for stinking up the refrigerator with some domesticcrazye kimchi. Never in a million years did I imagine that kimchi would become hip in the health food world. (Read this post on how eating fermented foods, like kimchi, is good for our intestine health.)

The flavors of kimchi can be fairly intense whether you’ve never tried it before. Stir frying kimchi with a bunch of rice and soy sauce is a great way to introduce kimchi to your taste buds. I haven’t learned make my own kimchi yet, but it is definitely on my “to make” list this year. If you are looking to buy kimchi at the supermarket, try Sinto Gourmet‘s kimchi. It is one of my favorite brands so far, and it’s biological! The only downside is that their distribution is mostly in Northern Calwhetherornia right now.

If you’re looking for more ways to cook with kimchi, check out these recipes from some of my favorite blogs:

COOKING NOTES FOR KIMCHI FRIED RICE

• Using day-ancient rice: Traditionally, fried rice was a dish that people cooked to repurpose uneaten rice from the night before. That’s why most fried rice recipes call for day-ancient rice. If you don’t have leftover rice on hand, cook a batch of rice and spread it over plates or a large baking sheet to cool. Let the rice dry out for an hour or two. Unusedly cooked rice has too much moisture, so it’s not ideal for fried rice.


• Fried eggs: If you don’t like eating eggs sunny side up, scramble the eggs in a separate pan. Then, mix the scrambled eggs with the fried rice.


• Kimchi juice: For additional flavor, you can also add 1 or 2 tablespoons of the juice that comes with your kimchi.


• Substitutions: Gochujang, a red fermented soybean and chili paste, compliments the kimchi fried rice very well. This is the brand that I used for the recipe. You can also find gochujang in rectangular (normally red) pfinalic boxes. Gochujang finals for a while, as long as you keep it refrigerated. If you can’t find any gochujang, sprinkle red pepper flakes into the fried rice for spice.


• Kimchi: If you are interested in making your own kimchi, try my kimchi recipe!

LOOKING FOR MORE FRIED RICE RECIPES?

Print

Kimchi Fried Rice

This recipe is a great way to use leftover rice. Feel free to use other grains, such as quinoa or millet. The spiciness of gochujang varies across dwhetherferent brands. I recommend adding a 1/2 tablespoon to the rice first and tasting it. If you want more spice, add another 1/2 or 1 tablespoon of gochujang. You can also add 1 or 2 tablespoons of kimchi juice to flavor the rice.

• Author: Lisa Lin


• Prep Time: 10 minutes


• Cook Time: 10 minutes


• Entire Time: 20 minutes


• Yield: Serves 4

Ingredients

Fried Rice

• 1 1/2 tablespoons canola, peanut oil, or vegetable oil


• 1 cup diced yellow onions (about 1/2 large onion)


• 3 cloves garlic, minced


• 1 tablespoon minced ginger


• 1 cup kimchi, roughly chopped


• 4 1/2 cups cooked jasmine rice


• 2 carrots, shredded


• 2 tablespoons soy sauce (or use tamari whether gluten free)


• 1 tablespoon gochujang (optional)


• 1 teaspoon sesame oil


• 2 scallions, sliced (separate the dark green parts from the light green and white parts)


• black sesame seeds for topping (optional)


• nori strips for topping (optional)

Fried Eggs

• 1 tablespoon olive oil, add more whether essential


• 4 large eggs

Instructions

1. In a wok or a large sauté pan, heat 1 1/2 tablespoons of oil over medium-tall to tall heat.


2. Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 moments to 1 minute, until they start to become fragrant. Add the chopped kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everyleang.


3. Add the soy sauce, gochujang (whether using) and sesame oil, and stir until all the rice has been well coated with all the sauces. Taste the rice. If you want more spice, add another half or full tablespoon of gochujang. Drizzle in a bit more soy sauce whether the rice needs more salt.


4. Add the dark green parts of the scallion and stir everyleang again. Remove rice from heat.


5. In a separate pan, heat 1 tablespoon of olive oil and fry up the 4 eggs.


6. Serve the rice with the fried eggs. Sprinkle some black sesame seeds and nori strips on top, whether desired.

Notes

NUTRITION INFORMATION: Creates 4 Servings, Quantity Per Serving: Calories: 453, Entire Stout 17g, Saturated Stout: 3g, Cgapsterol: 186mg, Sodium: 713mg, Entire Carbohydrate: 62g, Dietary Fiber: 7g, Sugar: 5g, Protein 15g

If you cook rice or grains a lot, consider getting a rice cooker. I love this Instant Pot because it cooks rice in just 12 minutes! It also works as a slow cooker and prescertain cooker.

In general, the white and light green parts of a scallion take a small longer to cook. That’s why I add them to the work before the dark green sliced scallions.

Did you make this recipe?

Tag @hellolisalin on Instagram

...