Kimchi Fried Rice

Kimchi fried rice is a delicious Korean comfort dish, combining the tangy, spicy flavour of kimchi with the heartiness of stir-fried rice. It’s quick to prepare, making it a perfect option for a satisfying meal on busy days.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Ingredients

2 cups cooked rice cold
1 cup kimchi chopped with a few tablespoons of kimchi juice
1 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp gochujang Korean red pepper paste optional
1 clove garlic minced
2 large spring onions chopped (for garnish)
2 large eggs
3½ oz pork diced chicken or tofu
Sesame seeds for garnish

Instructions

If you haven’t already, cook the rice and allow it to cool. Cold rice works best for fried rice to prevent it from becoming mushy. Chop the kimchi into bite-sized pieces and keep the kimchi juice aside.
2 cups cooked rice, 1 cup kimchi
In a large frying pan or wok, heat the sesame oil and vegetable oil over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
1 tbsp sesame oil, 1 tbsp vegetable oil, 1 clove garlic
Add the chopped kimchi to the pan and stir-fry for 3-4 minutes, until it softens and releases its flavours. If using diced pork or tofu, cook it alongside the kimchi until it’s fully cooked.
3½ oz pork
Add the cold rice to the pan, breaking up any clumps. Stir in the soy sauce and *gochujang* (if using), mixing everything well. Pour in the reserved kimchi juice and stir-fry the mixture for another 5 minutes, making sure the rice is evenly coated and heated through.
1 tbsp soy sauce, 1 tbsp gochujang
In a separate pan, fry the eggs sunny-side up until the whites are set, leaving the yolk runny.
2 large eggs
Dish out the kimchi fried rice onto plates, top each serving with a fried egg, if using. Garnish with chopped spring onions and sesame seeds.
2 large spring onions, Sesame seeds

Notes

Notes:

- Leftover rice works best for fried rice dishes as it’s drier and gives a better texture when stir-fried.

- Adjust the spice level by adding more or less *gochujang* or kimchi juice to your taste.

This simple yet flavourful dish takes under 30 minutes to prepare and brings the perfect balance of spice, tanginess, and umami to the table.

Nutrition