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Kimchi Fried Rice is a fantastic way to use up leftover rice and create a flavorful, satisfying meal. The tangy kimchi combined with the savory soy sauce and nutty sesame oil makes every bite a delight. Plus, it’s quick and easy, perfect for a busy weeknight. Let’s dive into this delicious dish!
Ingredients:
- 2 cups preferably day-old cooked rice
- 1 cup chopped kimchi
- 2 tbsp kimchi juice
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp vegetable oil
- 2 beaten eggs
- 2 stalks chopped green onions
- 1 tsp for garnish sesame seeds
Instructions:
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- In the same wok, add the kimchi and stir-fry for 2-3 minutes.
- Add the cooked rice, kimchi juice, soy sauce, and sesame oil. Stir-fry for another 3-5 minutes until everything is well combined and heated through.
- Return the scrambled eggs to the wok and mix well.
- Garnish with chopped green onions and sesame seeds before serving.
What You Will Need
Read more: Fried Rice Recipe
What you will need to make kimchi fried rice
- Cooked rice: Provides a hearty base, absorbs flavors well, and is best when slightly dried out for perfect texture.
- Kimchi: Adds tangy, spicy, and umami flavors, essential for authentic taste and a bit of crunch.
- Kimchi juice: Enhances the dish with concentrated kimchi flavor, adding depth and moisture.
- Soy sauce: Brings a salty, savory element that complements the kimchi and balances the dish.
- Sesame oil: Adds a nutty aroma and rich flavor, giving the dish a distinctive Korean touch.
- Vegetable oil: Used for cooking, it helps to evenly fry ingredients without overpowering flavors.
- Eggs: Provide protein and a creamy texture, making the dish more filling and balanced.
- Green onions: Offer a fresh, mild onion flavor and a pop of color, enhancing both taste and presentation.
- Sesame seeds: Add a subtle crunch and nutty flavor, perfect for garnish and texture contrast.
Tools and Instruments Required
What tools/instruments will be needed to make Kimchi Fried Rice Recipe
- Wok: Essential for stir-frying, its high sides and large surface area make it perfect for evenly cooking rice and kimchi.
- Spatula: Helps in stirring and mixing ingredients thoroughly, ensuring even distribution of flavors and preventing sticking.
- Measuring spoons: Necessary for accurately measuring soy sauce, sesame oil, and other seasonings to maintain the right balance of flavors.
- Knife: Used for chopping kimchi and green onions, ensuring uniform pieces for even cooking and better texture.
- Cutting board: Provides a stable surface for chopping ingredients, keeping your workspace organized and safe.
Kimchi Fried Rice
A quick and easy Korean-inspired dish that's perfect for a weeknight meal.
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Ingredients:
Main Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup kimchi chopped
- 2 tbsp kimchi juice
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp vegetable oil
- 2 eggs beaten
- 2 stalks green onions chopped
- 1 tsp sesame seeds for garnish
Instructions:
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- In the same wok, add the kimchi and stir-fry for 2-3 minutes.
- Add the cooked rice, kimchi juice, soy sauce, and sesame oil. Stir-fry for another 3-5 minutes until everything is well combined and heated through.
- Return the scrambled eggs to the wok and mix well.
- Garnish with chopped green onions and sesame seeds before serving.
Notes:
Use day-old rice for the best texture. Adjust the amount of kimchi and kimchi juice based on your preference for spice and tanginess.
Read more: Egg Fried Rice Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook rice a day before.
- Chop kimchi and green onions in advance.
- Store cooked rice, kimchi, and green onions separately in airtight containers in the fridge.
Freezing Instructions
- Let cooked rice cool completely.
- Portion rice into freezer-safe bags or containers.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
Using day-old rice in kimchi fried rice helps achieve a better texture because it’s drier and less sticky than freshly cooked rice.
Frequently Asked Questions
FAQ:
Can I use fresh rice instead of day-old rice?
Day-old rice works best because it's drier and less sticky, making it easier to fry. Fresh rice can be used, but it might be a bit mushy.
What type of kimchi should I use?
Any store-bought or homemade kimchi will work. Napa cabbage kimchi is the most common choice.
Can I add meat to this recipe?
Absolutely! You can add cooked chicken, pork, beef, or even shrimp for extra protein.
Is there a vegetarian version of this dish?
Yes, just skip the meat and use vegetable broth instead of any meat-based broth if the recipe calls for it.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
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