Fried rice has deep roots in Asian cultures around the world. It is a traditional dish of cooked rice, vegetables, and protein stir-fried in a wok and has adapted into many variations like this delicious recipe for kimchi fried rice.
This kimchi fried rice is an easy recipe from start to finish and will have you enjoying this delicious meal in what feels like no time at all. It can be served as a standalone meal or a side to your favorite Korean dish.
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What Is Kimchi Fried Rice?
Kimchi fried rice is Korean fried rice, with the main ingredient being kimchi. Kimchi has been a staple in Korean cuisine and is often.
It is a vegetable, usually cabbage, pickled and fermented in various sauces and spices.
Making kimchi can be a lengthy process, but you can easily find it premade in most stores or Asian markets.
When you add kimchi to Korean fried rice, it can add a bit of a zing to the dish! You’ll experience flavor profiles and notes of sour, tangy with strong hints of umami, and it can easily be made spicy.
That’s what makes the Kimchi Fried rice so unique is the entire flavor profile can be adapted to your own preferences based on the type of kimchi you use.
What Is in Kimchi Fried Rice?
Making kimchi fried rice at home is one of the easiest dishes you can make with its simple list of ingredients.
Making fried rice can be incredibly adaptable to every person’s taste. In addition, it is a forgiving recipe, making it great for beginners too!
Ingredients for Kimchi Fried Rice
Day-Old Short-Grain Rice
Fried rice is best when made with precooked short-grain rice, preferably day-old rice that has been stored in the refrigerator overnight.
Using day-old rice helps dry out the rice enough to make the ideal texture for fried rice and helps to prevent it from getting soggy during the cooking process.
Kimchi
Kimchi is pickled and fermented cabbage essential in your kimchi fried rice and gives it that tangy flavor.
Garlic
Garlic adds an aromatic to the fried rice and that distinct hint of garlic flavor that elevates any dish.
Sesame Oil
Sesame oil adds a nutty flavor to many Asian cuisine dishes.
Tamari
This Japanese sauce is made from fermented soybeans, similar to soy sauce but with no added wheat making it an excellent gluten-free option.
As a result, it has a much stronger umami flavor than traditional soy sauce. In addition, it is thicker to give this kimchi fried rice the ultimate flavor.
Vegetables
Vegetables can be interchangeable with what you have on hand or even include some of your favorites in any fried rice dish.
For example, my kimchi fried rice includes mushrooms, carrots, and kale leaves.
Sunnyside Egg
No fried rice is complete without the egg. This variation calls for a sunnyside-up egg, but you can add your egg however you prefer.
Toppings
Green onions, sesame seeds, or roasted nori strips can help add extra flavor and textures to your kimchi fried rice.
4 Tips for Frying Kimchi Fried Rice
Although this recipe is pretty easy, there are a few tips you can use to help you make the perfect kimchi fried rice.
Tip 1. Do Not Constantly Stir
Letting the rice sit for a short time can allow the rice to start to form a crust or begin to brown to give it a little bit of a crispy finish throughout your fried rice. I recommend stirring it every minute or two.
Tip 2. Squeeze Out Your Kimchi
You want to remove any excess liquid to help prevent your fried rice from turning soggy. In addition, this will help to caramelize the kimchi.
Tip 3. Use a Wok if You Have One
Woks are the best for evenly dispersing heat and can cook your fried rice evenly. You can also use a deep saute pan if you don’t have a wok on hand.
Tip 4. Cut Your Ingredients into Small Pieces
Make sure you cut all of your vegetables into smaller pieces when prepping your recipe.
This helps to ensure they can cook evenly and in the same amount of time as the rest of your ingredients.
Recipe for Kimchi Fried Rice
Ingredients
Servings: 2
- 1 rice cup of short-grain rice (preferably a day-old rice)
- 1/2 cup of kimchi (chopped and 3 tbsp of kimchi juice reserved)
- 1 clove of garlic (minced)
- 1/4 tsp sesame oil
- 2 tbsp refined coconut oil
- 1 tsp tamari
- 1 carrot (sliced thinly like matchbox sticks)
- 4 to 5 mushrooms (sliced)
- 2 to 3 kale leaves (chopped and stems removed)
- top with sunnyside eggs
- garnish with roasted nori strips, sesame seeds, and green onions if desired
Cookware and Tools
- Deep saute pan or wok
- Wooden cooking utensils
- Measuring cups and spoons
Recipe for Kimchi Fried Rice (Step-by-Step)
Step 1. Prepare All of Your Ingredients
The most time-consuming (but not too bad) part is preparing all of the ingredients since the cooking time is very fast. This will ensure you will have everything ready when you need it.
Step 2. Cook the Onion and Garlic
In a large wok or skillet over medium to medium-high heat, add onions first and cook for about 2 to 3 minutes until it becomes almost translucent. Then, add garlic at the last minute and cook for about 1 minute.
Step 3. Cook the Veggies and Rice
Next, add carrots first and cook for about 2 to 3 minutes until they’re a little soft. Then, add mushrooms and cook for an additional 1 to 2 minutes until they’re tender.
Lastly, stir in the kale, rice, kimchi, kimchi juice, tamari, and sesame oil. Cook for about 2 to 3 minutes until all of the ingredients are evenly incorporated and the kale has wilted.
Serve with eggs, green onions, nori strips, and sesame seeds if desired.
How to Store Kimchi Fried Rice
Kimchi Fried Rice is always best served fresh, but there are times when you may want to make ahead or even store your leftovers.
Kimchi fried rice can be stored in your refrigerator for 5 to 7 days in an air-tight container.
In addition, it can be stored for up to 3 months in the freezer.
FAQ
1. Why Is My Kimchi Fried Rice Soggy?
Kimchi fried rice can get soggy if too much liquid from the kimchi is left in when you add it to the fried rice. It can also become soggy if you make the rice fresh.
This is why it’s important to use day-old fried rice to squeeze out all the extra juices from your kimchi before adding it to the pan.
2. Where Does Kimchi Fried Rice Originate From?
Kimchi fried rice is a variation of bokkeum-bep (fried rice), a popular dish in South Korea.
It has been a popular dish for centuries. It’s easy, requires minimal ingredients, and is a quick option for people who need to make dinner in a pinch.
3. How Do I Reheat Kimchi Fried Rice?
You can use a microwave or a stovetop to reheat kimchi fried rice. I recommend adding just a few drops of water to ensure the kimchi isn’t too dried out when you reheat.
Depending on your microwave, I found reheating kimchi fried rice for about 1 minute is sufficient.
4. Is Kimchi Fried Rice Spicy?
The level of spiciness in the kimchi fried rice depends on how spicy the kimchi is. You can purchase kimchi sold in stores and choose your spice level, from mild to spicy.
The Takeaway
Kimchi fried rice is a simple and easy recipe that you can easily swap out vegetables and make your own. This recipe is bursting with flavors of kimchi, and umami is a perfect option when you need a healthy, delicious meal fast.
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Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
The Easiest Recipe for Kimchi Fried Rice
Ingredients
- 1 rice cup short-grain rice (preferably day-old rice)
- 1/2 cup kimchi (chopped and 3 tbsp of kimchi juice reserved)
- 1 clove garlic (minced)
- 1/4 tsp sesame oil
- 2 tbsp refined coconut oil
- 1 tsp tamari
- 1 carrot (sliced thinly like matchbox sticks)
- 4 to 5 mushrooms (sliced)
- 2 to 3 kale leaves (chopped and stems removed)
- top with sunnyside eggs
- garnish with roasted nori strips, sesame seeds, and green onions if desired
Instructions
- The most time-consuming (but not too bad) part is preparing all of the ingredients since the cooking time is very fast. This will ensure you will have everything ready when you need it.
- In a large wok or skillet over medium to medium-high heat, add onions first and cook for about 2 to 3 minutes until it becomes almost translucent. Then, add garlic at the last minute and cook for about 1 minute.
- Next, add carrots first and cook for about 2 to 3 minutes until they’re a little soft. Then, add mushrooms and cook for an additional 1 to 2 minutes until they’re tender.
- Lastly, stir in the kale, rice, kimchi, kimchi juice, tamari, and sesame oil. Cook for about 2 to 3 minutes until all of the ingredients are evenly incorporated and the kale has wilted.
- Serve with eggs, green onions, nori strips, and sesame seeds if desired.
