Ingredients
Ingredients for the Best Kimchi Fried Rice
Here’s what you’ll need for two hearty servings. These are simple ingredients you can find at most grocery stores—or even Amazon if you’re stuck!
- 1 tbsp coconut oil
- 1 onion (finely diced)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
- 2 tbsp gochujang
- 250 g kimchi (1 cup)
- 1 tsp tamari
- 1/4 tsp toasted sesame oil
- 200 g rice (1 cup, weighed dry)
- 60 ml kimchi juice (1/4 cup)
- 1 tbsp toasted sesame seeds
- 1 spring onion (finely sliced)
- 2 eggs
- Optional: shredded nori
Instructions
How to Make Kimchi Fried Rice: Step-by-Step
This kimchi fried rice recipe is a snap to make. Grab a wok or big skillet, and let’s get cooking!
Step 1: Cook the Rice
Cook your 200 g of rice (about 1 cup dry) per the package instructions. I love long-grain rice for its fluffy texture, but short-grain works if you like it stickier. Once cooked, spread it out to cool—this keeps it firm for frying. Total time here? About 15 minutes.
Step 2: Prep Your Ingredients
While the rice cools, dice the onion, mince the garlic and ginger, and chop the kimchi into bite-sized pieces. Strain 1/4 cup of kimchi juice and set it aside. Prepping ahead makes the stir-fry a breeze.
Step 3: Sauté the Base
Heat 1 tbsp coconut oil in a pan or wok over medium-high heat. Toss in the diced onion, garlic, and ginger. Stir fry for 3 minutes until the onions go translucent and smell awesome. Your kitchen’s about to get lively!
Step 4: Add the Gochujang
Scoop in 2 tbsp gochujang and stir for 2 minutes. This Korean chili paste needs heat to unlock its spicy, sweet, smoky vibes.
Step 5: Mix in the Kimchi
Add the chopped kimchi, 1 tsp tamari, and 1/4 tsp sesame oil. Stir fry for 3 more minutes. The kimchi softens a bit, blending its juices with the gochujang—pure yum!
Step 6: Fry the Rice
Dump in your cooked rice and pour the 1/4 cup kimchi juice over it. Stir well, breaking up clumps with your spatula. Cook on medium-high heat for 5 minutes, letting the rice get crispy on the bottom. That texture is what makes kimchi fried rice irresistible!
Step 7: Plate and Garnish
Split the kimchi fried rice between two plates. Fry or poach your eggs (sunny-side up is a classic!), then top each serving with one. Garnish with 1 tbsp toasted sesame seeds, sliced spring onions, and shredded nori if you’ve got it. Serve it hot and enjoy!
Notes
- Use day-old rice: Freshly cooked rice can be too soft and sticky. Day-old rice has a firmer texture that works better for fried rice dishes.
- Choose the right type of kimchi: Look for well-fermented kimchi with a tangy, sour flavor for a more authentic taste. Ideally get one without any added sugar.
- Optional add-ins and variations: Get creative with your kimchi fried rice by incorporating different vegetables, proteins, or toppings like enoki mushrooms, tofu, or even cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Cuisine: korean
Nutrition
- Calories: 559
- Sugar: 4
- Sodium: 242
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 92
- Fiber: 3
- Protein: 15
- Cholesterol: 164