Description
Kimchi Fried Rice is a vibrant, flavorful dish that brings the perfect blend of spice, tang, and umami. It’s a quick and satisfying way to repurpose day-old rice, creating a comforting meal that’s bursting with Korean-inspired flavors. Garnished with fried eggs, toasted sesame seeds, and shredded seaweed, this dish is as visually stunning as it is delicious.
Ingredients
For the Sauce:
- ¼ cup kimchi juice (from the kimchi jar)
- 2 tablespoons light soy sauce
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
For the Fried Rice:
- 4 cups cooked day-old jasmine rice (~1½ cups dried rice with 2¾ cups water)
- 3 tablespoons vegetable oil
- 1 cup yellow onion, diced (about ½ an onion)
- 4 cloves garlic, minced
- 2 green onions, sliced (whites and greens separated)
- 1½ cups kimchi, roughly chopped and packed
- 1 pack (7 oz) enoki mushrooms, root removed and rinsed
- 1 cup frozen carrots, peas, and corn
For Garnish:
- Toasted sesame seeds (black or brown)
- Shredded seaweed strips
- 4 fried eggs
- Green onions, finely sliced
Instructions
- Cook the Rice:
- Wash jasmine rice thoroughly until the water runs clear.
- Cook rice in a rice cooker with 2¾ cups of water until tender.
- Allow the rice to cool completely, then refrigerate overnight for the best texture.
- Prepare the Sauce:
- In a small bowl, mix kimchi juice, light soy sauce, gochujang, and sesame oil. Stir until well combined and set aside.
- Sauté Aromatics:
- Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- Add the diced onion and cook until translucent and lightly browned, about 3–4 minutes.
- Add garlic and the white parts of the green onions, cooking until fragrant, 30 seconds to 1 minute.
- Cook Vegetables:
- Add the chopped kimchi, enoki mushrooms, and frozen vegetables to the pan. Toss to combine and cook for about 1 minute.
- Combine Rice and Sauce:
- Add the chilled rice to the pan, breaking up any clumps.
- Pour the prepared sauce over the rice and toss until everything is evenly coated and heated through.
- Remove from heat and stir in the green parts of the green onions.
- Fry Eggs for Garnish:
- In a separate skillet, fry eggs until the whites are set but the yolks remain runny.
- Garnish and Serve:
- Plate the kimchi fried rice and top each serving with a fried egg.
- Sprinkle with toasted sesame seeds, shredded seaweed, and extra green onions.
Notes
- Make Ahead: Prep the sauce and chop vegetables ahead of time for a quicker cooking process.
- Rice Tip: Using day-old rice is essential for achieving the perfect fried rice texture, as fresh rice tends to be too moist.
- Customize: Add protein such as diced chicken, shrimp, or tofu for a heartier dish.
- Heat Level: Adjust the spice by varying the amount of gochujang or adding chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean