Description
Kimchi Fried Rice is a quick and flavorful Korean-inspired dish featuring day-old rice stir-fried with tangy, well-fermented kimchi, green onions, soy sauce, sesame oil, and eggs. This satisfying meal is perfect for using leftover rice and can be customized with mixed vegetables for extra nutrition and color.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi (well-fermented, chopped)
- 2 green onions (chopped)
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 eggs
Optional Ingredients
- 1 cup mixed vegetables (e.g., carrots or peas)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by chopping green onions and kimchi, and measuring out rice, soy sauce, sesame oil, and optional vegetables for a smooth cooking process.
- Sauté Green Onions: Heat a large skillet over medium-high heat, add a splash of oil, then sauté the chopped green onions until fragrant to build the base flavor.
- Add Kimchi: Stir in the chopped kimchi and sauté for about two minutes, allowing its flavors to develop and infuse the oil.
- Mix Rice: Add the cooked rice to the skillet, breaking up any clumps, and mix it thoroughly with the kimchi and onions.
- Season Rice: Drizzle the low-sodium soy sauce and toasted sesame oil over the rice mixture, stirring well to evenly combine all ingredients.
- Cook Eggs: Push the rice to one side of the skillet, crack the eggs into the empty space, and fry them to your preferred doneness while the rice continues to cook.
- Serve: Once the eggs are cooked, serve the kimchi fried rice immediately while hot, optionally garnishing with additional chopped green onions.
Notes
- Using day-old rice helps achieve a better texture without clumping.
- Adjust amount of soy sauce depending on salt preference and kimchi saltiness.
- Add mixed vegetables like peas or carrots for added nutrition and color.
- For spicier flavor, include some kimchi juice or chili paste.
- Substitute eggs with tofu for a vegetarian option.
