Kimchi Fried Rice Recipe
Learn how to make a delicious kimchi fried rice using kimchi, leftover cooked rice and few simple ingredients. Easy and quick to prepare, it will take you less than 15 minutes.
Equipment
- skillet and wooden spoon
- strainer, chopping board and knife
- Mixing Bowl
Ingredients
- ¼ cup kimchi juice
- 1-2 tablespoons gochujang
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons canola oil or vegetable oil ,divided
- 2 cloves garlic, minced
- 1 cup kimchi, chopped
- 3 cups cooked rice, day old and chilled
- 3 medium eggs
- 1 stalks onion, chopped as garnish
- 2 teaspoons roasted black sesame seeds as garnish
- nori, shredded/ strips as garnish
Instructions
- Squeeze the juice out of the kimchi before measuring it up. Measure ¼ cup of the kimchi juice.
- In a small bowl, whisk together the kimchi juice, soy sauce, gochujang, and sesame oil. Set aside.
- In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the garlic and cook until slightly brown.
- Combine the kimchi and cook while stirring regularly, for 2-3 minutes, or until kimchi is starting to brown and fragrant.
- Stir in the rice and stir fry, pressing down clumps with the back of wooden spoon until all the rice is even in color.
- Add in the kimchi juice mixture over the rice and increase the heat to high. Stir-fry, tossing the rice occasionally until the rice is coated with juice and doesn’t stick together as much, around 5-7 minutes.
- Season with more soy sauce if needed until desired saltiness is achieved.
- In a separate skillet, heat 1 tablespoon of oil over medium-low heat. Crack the egg and fry until the white is cooked through.
- Transfer kimchi fried rice into a serving plate and garnish with green onions, sunny side up egg, nori strips, and sesame seeds.
- Serve and enjoy!
