Print

Kimchi Fried Rice: 4 Ingredients for Amazing Flavor

Kimchi Fried Rice
Print Recipe

Enjoy this delicious Kimchi Fried Rice recipe, a vibrant Korean dish packed with spicy, tangy kimchi and fresh vegetables. It’s the perfect way to bring a taste of Asia to your table.

Ingredients

Scale
  • 2 tablespoons sesame oil
  • 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup frozen peas and carrots
  • 1/2 cup chopped green onions
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 cups cooked rice
  • 1 large egg, fried or scrambled (optional)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add chopped kimchi and cook for 2-3 minutes until slightly softened.
  3. Add onion and carrots to the skillet and cook for another 3-4 minutes until tender-crisp.
  4. Stir in frozen peas and carrots and cook for 2 minutes.
  5. Add gochujang, soy sauce, sugar, and kimchi juice. Stir well to combine.
  6. Add cooked rice to the skillet. Break up any clumps and stir-fry for 5-7 minutes, until the rice is heated through and well combined with the kimchi mixture.
  7. Stir in green onions.
  8. Serve hot, topped with a fried egg if desired, and garnished with toasted sesame seeds.

Notes

  • You can adjust the amount of kimchi and gochujang to your spice preference.
  • Feel free to add other vegetables like corn, bell peppers, or mushrooms.
  • For a vegetarian or vegan option, omit the egg or use a vegan fried egg substitute.
  • Leftover rice works best for fried rice as it is drier.

Nutrition

Find it online: https://sundayflavor.com/kimchi-fried-rice-recipe/