Made with a few simple ingredients like leftover rice, kimchi, and your choice of protein, this Korean staple comes together in just 20 minutes. The heat from gochujang (Korean chili paste), the tangy bite of fermented kimchi, and the smokiness of sesame oil create an irresistible combination that’s both satisfying and easy to prepare. It’s versatile, allowing for endless variations with vegetables and proteins, and packs a nutritious punch, making it ideal for lunch, dinner, or even a midnight snack.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 1 tablespoon kimchi juice
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 eggs
- ½ cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional)
- 1 teaspoon sesame seeds (for garnish)
- 1-2 strips cooked bacon or other protein (optional)
- 1 clove garlic, minced
Steps:
1. Preparing the Ingredients:
Before you start cooking, ensure you have all the ingredients ready. Chop the kimchi into bite-sized pieces, mince the garlic, and slice the green onions. Leftover rice works best for fried rice as it is less sticky and absorbs the flavors better.
2. Cooking the Protein (Optional):
If you’re adding bacon or another protein like chicken, cook it first in a large skillet over medium heat until crispy or fully cooked. Remove it from the pan and set aside, leaving some of the fat in the skillet to enhance flavor.
3. Sautéing the Kimchi:
Heat the vegetable oil in the skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kimchi and cook for about 3-4 minutes until it softens and releases its flavors. For an extra kick, pour in a tablespoon of kimchi juice.
4. Stir-frying the Rice:
Add the day-old rice to the skillet and break it up with a spatula or wooden spoon. Stir everything together, making sure the rice gets well coated with the kimchi and garlic mixture. Add the gochujang and soy sauce, stirring well to incorporate. Cook for 5 minutes, letting the rice absorb the sauces.
5. Adding Eggs:
In a small bowl, whisk the eggs. Push the rice to one side of the skillet and pour the eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice.
6. Finishing Touches:
If you’re using bacon or another protein, stir it into the rice. Add the green onions and sugar (if using) to balance the spice. Drizzle sesame oil on top for a smoky finish. Cook everything together for another minute, then remove from heat.
7. Garnish and Serve:
Serve the kimchi fried rice immediately, garnishing with sesame seeds and a drizzle of extra sesame oil for added richness. You can also top it with a fried egg or nori (seaweed) strips for additional texture and flavor.
Tips for Variation:
- Make it Vegetarian: Skip the bacon and add tofu, mushrooms, or extra vegetables like zucchini or bell peppers for a plant-based version.
- Switch the Protein: Try adding shrimp, diced chicken, or even ground beef to make it a heartier dish.
- Spice Level: Adjust the heat by adding more or less gochujang or incorporating a sprinkle of Korean chili flakes (gochugaru).
- Add More Veggies: Stir in vegetables like peas, carrots, spinach, or bok choy to boost the nutrition and add color to the dish.
- Rice Substitutes: For a low-carb version, use cauliflower rice. Alternatively, swap white rice for brown rice or quinoa for added fiber and texture.
- Toppings: Try topping your fried rice with a fried egg, nori strips, or roasted seaweed for extra flavor and texture.
- Sauce Variation: For a tangier flavor, add a splash of rice vinegar or a teaspoon of sriracha to the soy sauce mixture.
- Cheese Lovers: Melt some cheese into the rice as a fun twist—Korean street-style kimchi fried rice often includes a layer of melted cheese on top.
Macros (Per Serving)
- Calories: 350-400 (without added protein)
- Protein: 8-10g (varies with protein choices)
- Carbohydrates: 50g
- Fats: 12g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg (can vary depending on soy sauce and kimchi)
FAQs
- Can I use freshly cooked rice instead of leftover rice?
- Yes, but leftover rice is recommended as it’s less sticky and results in better-textured fried rice. If using fresh rice, spread it out on a baking sheet to cool before using.
- Is kimchi fried rice gluten-free?
- It can be! Ensure that your kimchi and soy sauce are gluten-free. Some store-bought versions may contain gluten, so always check the labels.
- Can I make this dish spicier?
- Absolutely! Add extra gochujang, gochugaru (Korean chili flakes), or a dash of sriracha to amp up the spice level.
- What protein works best with kimchi fried rice?
- Popular choices include bacon, shrimp, chicken, or tofu. You can also use leftover pork belly or beef for a more filling meal.
- How long can I store leftovers?
- Store any leftover kimchi fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture.
Easy Kimchi Fried Rice: A Spicy Korean Recipe!
Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup kimchi chopped
- 1 tablespoon kimchi juice
- 1 tablespoon gochujang Korean chili paste
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 2 eggs
- ½ cup green onions chopped
- 1 tablespoon soy sauce
- 1 teaspoon sugar optional
- 1 teaspoon sesame seeds for garnish
- 1-2 strips cooked bacon or other protein optional
- 1 clove garlic minced
Instructions
- Before you start cooking, ensure you have all the ingredients ready. Chop the kimchi into bite-sized pieces, mince the garlic, and slice the green onions. Leftover rice works best for fried rice as it is less sticky and absorbs the flavors better.
- If you’re adding bacon or another protein like chicken, cook it first in a large skillet over medium heat until crispy or fully cooked. Remove it from the pan and set aside, leaving some of the fat in the skillet to enhance flavor.
- Heat the vegetable oil in the skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kimchi and cook for about 3-4 minutes until it softens and releases its flavors. For an extra kick, pour in a tablespoon of kimchi juice.
- Add the day-old rice to the skillet and break it up with a spatula or wooden spoon. Stir everything together, making sure the rice gets well coated with the kimchi and garlic mixture. Add the gochujang and soy sauce, stirring well to incorporate. Cook for 5 minutes, letting the rice absorb the sauces.
- In a small bowl, whisk the eggs. Push the rice to one side of the skillet and pour the eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice.
- If you’re using bacon or another protein, stir it into the rice. Add the green onions and sugar (if using) to balance the spice. Drizzle sesame oil on top for a smoky finish. Cook everything together for another minute, then remove from heat.
- Serve the kimchi fried rice immediately, garnishing with sesame seeds and a drizzle of extra sesame oil for added richness. You can also top it with a fried egg or nori (seaweed) strips for additional texture and flavor.