Description
Kimchi Fried Rice is a bold and savory Korean dish made with fermented kimchi, day-old rice, and simple seasonings, often topped with a fried egg for a quick, comforting meal with a spicy kick.
Ingredients
Units
Scale
- 2 cups cooked day-old rice
- 1 cup chopped kimchi (plus 2 tablespoons kimchi juice)
- 1 tablespoon vegetable oil
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 fried egg (optional, for topping)
- Sesame seeds for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add onion and garlic, and sauté until softened and fragrant, about 2 minutes.
- Add chopped kimchi and cook for 3–4 minutes until kimchi is slightly caramelized.
- Stir in gochujang, soy sauce, and kimchi juice, mixing well.
- Add the rice, breaking up clumps, and stir-fry until everything is evenly coated and heated through, about 5–6 minutes.
- Drizzle with sesame oil and stir in green onions.
- Serve hot, topped with a fried egg and a sprinkle of sesame seeds if desired.
Notes
- Use day-old rice for best texture and avoid sogginess.
- Add cooked bacon, spam, or tofu for added protein.
- Adjust spice level by varying the amount of gochujang or kimchi juice.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg