Kimchi Fried Rice Recipe

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. Its perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military. —Francis Lam

Kimchi Fried Rice

Quick and easy Korean kimchi fried rice!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 188 mg, Sodium 311 mg, servingSize 1 serving

Ingredients:

• 1 cup kimchi ((*see note), cut into thumbnail size pieces)
• 150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
• 1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
• 3 cups steamed short grain rice
• 4 x-large eggs (cooked sunny side up or per your preference)
• 1/2 tsp minced garlic
• 1/4 cup Kimchi juice ((*see note) – this liquid is from the bottom of the kimchi container)
• 1/2 Tbsp sesame oil
• 1 Tbsp cooking oil
• 1 Tbsp toasted sesame seeds (to garnish)
• 1/2 stalk green onion (to garnish, thinly sliced (optional))
• roasted seasoned seaweed (, shredded (optional))

Instruction:

1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2. Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
3. Add the Kimchi and stir until 80% of it is cooked.
4. (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
6. Add the sesame oil and mix them well. Remove from the heat.
7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Kimchi Fried Rice

Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

Prep: 20min

Total: 30min

Yield: 4

Ingredients:

• 1 1/2 cups jasmine rice
• 1 cup kimchi (coarsely chopped and 2 tablespoons juices reserved*)
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 2 teaspoons freshly grated ginger
• 1 (3.5-ounce) package shiitake mushrooms (sliced)
• 1 cup matchstick carrots
• 1/2 bunch kale (stems removed and leaves chopped)
• 4 fried eggs
• 1/4 cup nori strips
• 2 green onions (thinly sliced)
• 1 tablespoon black sesame seeds

Instruction:

1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

How-To: Make Kimchi Fried Rice

FAQ

What is kimchi fried rice made of?

What makes Korean fried rice different?

What goes well with kimchi fried rice?

• Top it with fried eggs. Fry eggs sunny side up in a separate skillet from the fried rice. Serve the eggs on top of the fried rice after plating it.
• Add shrimp. Cooked shrimp can be added at the end. …
• Add pork belly. Pork belly is a common ingredient found in kimchi fried rice.

Does kimchi fried rice have soy sauce?