Kimchi fried rice is one of the best leftover rice recipes. Spicy kimchi is very simply stir-fried with leftover rice and topped with a sunny egg. Delectable! It’s so good for breakfast, lunch, dinner, or snack. This is an easy kimchi fried rice recipe so you don’t miss out in your life.
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I love hanging with my Korean bestie because for over the decades I have been able to be introduced to some of the best Korean foods. Unique, authentic, and homemade. Nothing beats the homemade. Plus the good company makes food even better.
One of the best delicacies is kimchi. Nowadays, you can buy kimchi at any grocery store. Luckily, I’ve always had the made with love, homemade type of versions. However, don’t stop yourself from grabbing a jar if you find it at your local store.
It’s spicy, zesty, crunchy, and pairs perfectly with rice, proteins, and vegetables. Korean food is so delicious and kimchi is always, always part of the program.
With all that said, there are so many applications for kimchi. Kimchi fried rice is one of the best and any one can make it. This easy recipe offers a great chance for anyone looking to explore the delicious world of kimchi and Korean flavors.
What is Kimchi Fried Rice
Kimchi fried rice is a tasty and simple dish that brings together the wonderful flavors of kimchi and rice. It’s a popular Korean recipe and a fantastic way to use up leftover rice.
- Flavorful Combination: Kimchi fried rice is a delightful fusion of flavors, featuring the tangy and spicy taste of kimchi alongside the comforting goodness of stir-fried rice.
- Versatile Delight: This dish is incredibly versatile and can be enjoyed at any time of the day, be it for breakfast, lunch, dinner, or even as a satisfying snack.
- Easy and Homemade: With a simple and easy recipe, anyone can whip up this delicious dish in ten minutes.
What is Kimchi
Kimchi is a traditional Korean dish of fermented vegetables, typically made from Napa cabbage and Korean radishes.
- Its signature flavor profile is spicy, tangy, and slightly sour, attributed to the mix of salt, garlic, ginger, scallions, and chili pepper used for seasoning.
- Initially created as a way to preserve vegetables during winter, kimchi has evolved into a staple of Korean cuisine and culture.
- The fermentation process gives kimchi a vibrant and complex taste, with a unique tanginess, umami richness, and a satisfying crunch.
Health benefits:
- Contains probiotics that support gut health and digestion.
- Rich in vitamins, minerals, and antioxidants, potentially offering immune-boosting properties.
- The spicy ingredients like chili peppers and garlic may provide anti-inflammatory and antimicrobial benefits.
Keep in mind that stir-frying will remove some of the health benefits.
What Type of Kimchi to Use
When making kimchi fried rice, you can use any type of kimchi based on your preference.
The most common types of kimchi used in kimchi fried rice are Baechu-kimchi (made with Napa cabbage) and Kkakdugi (made with radish).
Both varieties bring their unique flavors and textures to the dish, so feel free to choose the one that best suits your taste.
Ingredients
This is a simple version of kimchi fried rice. If you want to add protein like meat or tofu, follow all instructions, but sauté the protein and sear it before adding the rice.
- 2 cups Cooked Rice – Use leftover short grain or medium grain rice which is a little “stickier” than long grain rice.
- 1 cup Kimchi – chopped
- 2 1/2 tablespoons Kimchi Juice
- 1 tablespoon Vegetable Oil
- 1/4 cup Onion – diced
- 2 cloves Garlic – minced
- 1 tablespoon Sesame Oil
- 1/4 tsp Gochugaru – optional
- 2 sunny-side-up eggs
- Scallions – garnish
- Salt
- Pepper
- Optional – 1/2 cup diced protein of your choice (such as chicken, pork, or tofu)
- Optional – 3/4 tbsp soy sauce
Equipment
- Frying Pan or Wok
- Deep Spoon Spatula
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add diced onion and minced garlic, and sauté until fragrant.
- Add the cold, leftover rice and press it down gently to break it up and mix with the sautéed garlic and onion. Let the rice sit for a minute and begin to toss it to heat up all the rice grains.
- After a few minutes, push the rice to the side to make room for the kimchi. Add the chopped kimchi to the pan and let it sit to sear and heat up for two minutes.
- Pour in the sesame oil over the kimchi. Leave for one minute.
- Then, pour in the kimchi juice over the kimchi.
- Begin to toss the rice and kimchi mixture together to incorporate all the ingredients. Let the rice heat well and separate very well by tossing and mixing with the kimchi, until all the rice grains become red.
- Sprinkle the gochugaru and toss it with the rice very well for three minutes.
- Stir the rice thoroughly until all ingredients are well integrated and the rice is heated through.
- Taste the fried rice and adjust seasoning if necessary. Sprinkle salt and pepper to taste.
- Remove the pan from the heat and sprinkle chopped green onions.
- In a separate pan, fry two sunny-side-up eggs.
- Serve the kimchi fried rice hot, topped with the sunny eggs.
Notes
- Chop the kimchi well and use the spicy kimchi juice to add the spice and flavor to the rice.
- Be sure to use leftover rice.
- Let the rice sit to get heated up and “fry” the rice a bit before tossing.
- Allow time to mix and cook the fried rice so every rice grain separates and gets coated with the delicious kimchi flavor and red coloring from the spices.
Add Ins and Variations
- Protein options: You can add diced chicken, pork, or tofu for a protein boost and extra flavor.
- Seafood twist: Try adding shrimp, squid, or even crab meat for a delightful seafood variation.
- Vegetable medley: Mix in some vegetables like bell peppers, peas, or carrots to add color, texture, and nutrients to the dish.
- Spicy kick: Experiment with adding gochugaru or Sriracha for an extra spicy punch.
- Cheese fusion: For a rich and indulgent twist, melt some cheese into the fried rice for a gooey and delicious addition.
- Kimchi varieties: Explore different types of kimchi such as mustard leaf kimchi or water radish kimchi for unique flavor profiles and textures.
EAT MORE GOOD FOOD…
What to Do with Leftover Rice: EASY Fried Rice Recipe
Easy, CRISPY PANKO SHRIMP Recipe
Simple Garlic Ginger Fried Rice
How to Serve this Kimchi Fried Rice Recipe
Simply serve the kimchi fried rice in a bowl with a nice sunny side up egg on the top. Let the egg yolk be part of the flavor that coats the rice and adds to the loaded flavor of this awesome dish.
If you are looking to set the table with more sides. Don’t forget some regular rice, whole fish, noodles, and mustardy greens to complete the feast.
You can also try something simple like the kimchi fried rice with quick air fryer salmon.
If you are seeking traditional Korean side dishes then this is the list to start with.
Easy Kimchi Fried Rice
Equipment
- frying pan or wok
- spatula
Ingredients
- 2 cups Cooked Rice Use leftover short grain or medium grain rice which is a little "stickier" than long grain rice.
- 1 cup Kimchi chopped
- 2 ½ tablespoons Kimchi Juice
- 1 tablespoon Vegetable Oil
- ¼ cup Onion diced
- 2 cloves Garlic minced
- 1 tablespoon Sesame Oil
- ¼ tsp Gochugaru optional
- 2 sunny-side-up eggs
- Scallions garnish
- Salt to taste
- Pepper to taste
- Optional – 1/2 cup diced protein of your choice such as chicken, pork, or tofu
- Optional – 3/4 tbsp soy sauce
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion and minced garlic, and sauté until fragrant. Chop the kimchi up into bite sizes.1 tablespoon Vegetable Oil, 2 cloves Garlic, ¼ cup Onion
- Add the cold, leftover rice and press it down gently to break it up and mix with the sautéed garlic and onion. Let the rice sit for a minute and begin to toss it to heat up all the rice grains.2 cups Cooked Rice
- After a few minutes, push the rice to the side to make room for the kimchi. Add the chopped kimchi to the pan and let it sit to sear and heat up for two minutes.1 cup Kimchi
- Pour in the sesame oil over the kimchi. Leave for one minute.1 tablespoon Sesame Oil
- Then, pour in the kimchi juice over the kimchi.2 ½ tablespoons Kimchi Juice
- Begin to toss the rice and kimchi mixture together to incorporate all the ingredients. Let the rice heat well and separate very well by tossing and mixing with the kimchi, until all the rice grains become red.
- Sprinkle the gochugaru and toss it with the rice very well for three minutes.Stir the rice thoroughly until all ingredients are well integrated and the rice is heated through.¼ tsp Gochugaru
- Taste the fried rice and adjust seasoning if necessary. Sprinkle salt and pepper to taste.Salt, Pepper
- Remove the pan from the heat and sprinkle chopped green onions.Scallions
- In a separate pan, fry one or two sunny-side-up eggs.2 sunny-side-up eggs
- Serve the kimchi fried rice hot, topped with the sunny eggs.
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