Quick Kimchi Fried Rice
80% authentic · Korean-inspired
A vibrant and zesty Korean-inspired fried rice, this dish uses fermented kimchi as its star ingredient, offering a delightful spicy and tangy flavor profile. It's a quick and easy way to transform leftover rice into a satisfying meal.
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Ingredients
- Day-old cooked rice4 cups
- Kimchi1 cup, chopped
- Kimchi juice2 tablespoons
- Gochujang (Korean chili paste)1 tablespoon
- Soy sauce1 tablespoon
- Sesame oil1 tablespoon
- Vegetable oil2 tablespoons
- Garlic2 cloves, minced
- Onion1/2 cup, diced
- Eggs4
- Scallions2, chopped
- Toasted sesame seeds1 teaspoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat. Add diced onion and minced garlic, sauté until softened, about 3 minutes.
- 2
Add chopped kimchi to the wok and stir-fry for 3-4 minutes until slightly softened and fragrant.
- 3
Add the day-old cooked rice to the wok. Break up any clumps and stir-fry with the kimchi mixture for 5 minutes until heated through.
- 4
In a small bowl, whisk together kimchi juice, gochujang, soy sauce, and sesame oil. Pour this sauce over the rice mixture.
- 5
Stir well to combine and coat the rice evenly. Cook for another 2-3 minutes until the sauce has thickened slightly and the rice is glossy.
- 6
Season with salt and black pepper to taste. Stir in most of the chopped scallions.
- 7
While the rice is finishing, fry the eggs sunny-side up in a separate pan.
- 8
Serve the kimchi fried rice hot, topped with a fried egg and sprinkled with toasted sesame seeds and remaining scallions.
