Kimchi Fried Rice is a popular type of fried rice. It is predominantly made by stir frying kimchi and rice, along with various seasonings.
Kimchi fried rice is a cherished comfort food and a quintessential part of Korean cuisine. Its bold, savory flavors are beautifully complemented by bursts of tanginess, making every bite a delightful surprise. It’s a true testament to the magic of kimchi!
Ingredients for KIMCHI FRIED RICE
- 1 cup kimchi cut into thumbnail size pieces
- 1 finely chopped onion
- 3 cups steamed short grain rice (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking or you can use leftover rice
- 1 cup of mixed vegetables like carrots, bell peppers and beans cut into thumbnail size pieces
- 4 x-large eggs cooked sunny side up or per your preference
- 1/2 tsp minced garlic
- 1/4 cup Kimchi juice – this liquid is from the bottom of the kimchi container
- 1/2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds to garnish
- 1/2 stalk green onion to garnish, thinly sliced (optional)
- Roasted seasoned seaweed , shredded (optional)
Instructions
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add garlic and onion to the pan and stir for 10 seconds. Add the kimchi to the pan, stirring until it’s 80% cooked.
- (Optional) You can add other vegetables like carrots, beans and bell peppers and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove the pan from the heat.
- Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!
Tips when making Kimchi Fried Rice
- Use leftover rice from previous night or let the freshly cooked rice cool for 10-15 minutes.
- Adding a bit of Kimchi juice would enhance the flavor.
- Top it with Green spring onion and flakes of roasted seaweed sheets.
