Best and Easy Kimchi Fried Rice
Kimchi Fried Rice is the perfect dish for anyone who loves bold flavors and wants a quick, delicious meal. This easy and flavorful fried rice is made with spicy, tangy kimchi and a combination of simple ingredients that come together to create a satisfying, savory dish. The rice is stir-fried to perfection with the kimchi, vegetables, and a fried egg on top, making it a complete meal that’s both hearty and comforting.
You can look forward to a vibrant and flavorful dish with every bite. The kimchi brings a spicy kick and tang, while the fried rice is perfectly crispy and savory. The fried egg on top adds richness and creaminess, making this dish a great balance of textures and flavors. It’s quick to prepare, versatile, and absolutely delicious!
Tools to Use
- Large skillet or wok
- Mixing bowl
- Spatula or spoon for stirring
- Frying pan (for the egg)
Ingredients
- 2 cups cooked rice (preferably day-old rice)
- 1 cup kimchi, chopped
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/2 cup frozen peas and carrots (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- 1 tablespoon gochujang (Korean chili paste)
- 1-2 eggs (for frying on top)
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- Prepare the Ingredients:
- If using day-old rice, break up any clumps so the grains are separate. Chop the kimchi into small pieces and set aside.
- Cook the Aromatics:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion, cooking for about 2-3 minutes until softened and fragrant.
- Add the Kimchi:
- Add the chopped kimchi to the skillet and cook for an additional 3-4 minutes, allowing it to caramelize slightly and become more fragrant. If you like a stronger kimchi flavor, you can cook it for a bit longer.
- Stir-Fry the Rice:
- Add the cooked rice to the skillet, breaking up any large clumps. Stir everything together and cook for about 5 minutes until the rice is heated through and begins to crisp up slightly.
- Add the Flavorings:
- Stir in the soy sauce, sesame oil, and gochujang (chili paste). Mix everything until well combined and the rice takes on a beautiful reddish color. Add salt and pepper to taste.
- Fry the Egg:
- In a separate pan, heat a little oil over medium heat and fry the egg(s) to your liking (sunny side up or scrambled). Place the egg on top of the fried rice once it’s done.
- Garnish and Serve:
- Garnish the kimchi fried rice with chopped green onions and toasted sesame seeds for an extra touch of flavor and texture. Serve immediately while it’s warm!
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Best and Easy Kimchi Fried Rice
Equipment
- Large skillet or wok
- Mixing bowl
- Spatula or spoon for stirring
- Frying pan (for the egg)
Ingredients
- 2 cups cooked rice preferably day-old rice
- 1 cup kimchi chopped
- 1 tablespoon vegetable oil or sesame oil for extra flavor
- 2 cloves garlic minced
- 1/2 onion diced
- 1/2 cup frozen peas and carrots optional
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil optional
- 1 tablespoon gochujang Korean chili paste
- 1-2 eggs for frying on top
- Salt and pepper to taste
- Green onions chopped (for garnish)
- Toasted sesame seeds optional, for garnish
Instructions
- repare the Ingredients:
- If using day-old rice, break up any clumps so the grains are separate. Chop the kimchi into small pieces and set aside.
- Cook the Aromatics:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion, cooking for about 2-3 minutes until softened and fragrant.
- Add the Kimchi:
- Add the chopped kimchi to the skillet and cook for an additional 3-4 minutes, allowing it to caramelize slightly and become more fragrant. If you like a stronger kimchi flavor, you can cook it for a bit longer.
- Stir-Fry the Rice:
- Add the cooked rice to the skillet, breaking up any large clumps. Stir everything together and cook for about 5 minutes until the rice is heated through and begins to crisp up slightly.
- Add the Flavorings:
- Stir in the soy sauce, sesame oil, and gochujang (chili paste). Mix everything until well combined and the rice takes on a beautiful reddish color. Add salt and pepper to taste.
- Fry the Egg:
- In a separate pan, heat a little oil over medium heat and fry the egg(s) to your liking (sunny side up or scrambled). Place the egg on top of the fried rice once it’s done.
- Garnish and Serve:
- Garnish the kimchi fried rice with chopped green onions and toasted sesame seeds for an extra touch of flavor and texture. Serve immediately while it’s warm!
Tips for Cooking
- Use day-old rice: Fresh rice tends to be too soft and sticky for fried rice, so day-old rice is perfect because it’s firmer and helps create the crispy texture.
- Customize with protein: Add cooked chicken, beef, or tofu to make the dish more filling.
- Adjust spice level: If you prefer less heat, reduce the amount of gochujang or omit it entirely.
Why You Should Try This Recipe
Kimchi Fried Rice is a great way to use up leftover rice while introducing a new flavor to your meal. The spicy, tangy kimchi gives this dish an irresistible kick, while the fried egg on top adds richness and depth. It’s a one-pan dish that’s quick, customizable, and always satisfying. Whether you’re looking for a quick lunch, a snack, or a flavorful dinner, this recipe has you covered!
This Kimchi Fried Rice is a delicious and easy meal that packs a punch in flavor. It’s perfect for kimchi lovers and anyone looking for a quick and tasty dish. With simple ingredients, a few steps, and a bit of heat, you can enjoy this comforting meal any time!
