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Kimchi Fried Rice Recipe

Kimchi Fried Rice Recipe

This kimchi fried rice recipe combines chilled rice, fermented kimchi, kimchi juice, and gochujang in a hot skillet for a quick Korean-style meal with savory, spicy, and tangy flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked white rice preferably chilled
  • 1 cup well-fermented kimchi chopped
  • 3 tablespoons kimchi juice
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon gochujang
  • 1 teaspoon toasted sesame oil
  • 2 green onions finely chopped
  • 1 tablespoon toasted sesame seeds
  • 1 sheet roasted seaweed optional
  • 1 –2 fried eggs optional

Equipment

  • Wide skillet or frying pan
  • Spatula
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Serving bowls

Method
 

  1. Prepare the rice: Break apart any large clumps of chilled cooked rice and set it aside.
  2. Cook the kimchi: Heat the cooking oil in a wide skillet over medium-high heat. Add chopped kimchi and stir-fry for about 2 minutes until softened and fragrant.
  3. Add the rice: Add the cooked rice and toss with the kimchi until the ingredients are evenly combined.
  4. Season the rice: Add kimchi juice and gochujang, then stir until the seasoning coats the rice evenly.
  5. Fry the rice: Spread the rice across the skillet and let it cook briefly without stirring so some grains can develop lightly toasted edges.
  6. Toss and continue: Stir the rice, spread it out again, and cook for another short period until hot and lightly toasted.
  7. Add sesame oil: Turn off the heat and mix in the toasted sesame oil and chopped green onions.
  8. Garnish: Sprinkle with toasted sesame seeds and roasted seaweed.
  9. Serve: Transfer the kimchi fried rice recipe to serving plates and top with a fried egg if desired.

Notes

  • Use chilled rice: It separates more easily and helps prevent a soft texture.
  • Choose fermented kimchi: Older, tangier kimchi gives the rice more depth.
  • Add kimchi juice gradually: The amount of liquid and saltiness can vary between kimchi brands.
  • Taste before adding salt: Kimchi, kimchi juice, and gochujang may already provide enough seasoning.
  • For vegetarian rice: Check the kimchi label because some varieties contain fish sauce or seafood ingredients.
  • For extra richness: Serve with a fried egg and soft yolk.

Storage

Cool leftovers and refrigerate them in an airtight container. Reheat thoroughly in a skillet or microwave before serving.