Kimchi Fried Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Calories
263 kcal
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Course
Side Dish, Main Course
Kimchi Fried Rice
Description
This Kimchi Fried Rice features cooked rice stir-fried with diced shallots, kimchi, its juice, and Korean chili paste to yield a spicy, fermented flavor profile. The cooked eggs are scrambled separately in the wok and mixed into the rice for added protein and texture. Sesame oil adds a toasted aroma, while optional roasted sesame seeds and nori enhance the dish's complexity.
The final dish balances sourness from the kimchi with heat from the chili paste and savoriness from shallots and eggs. The stir-fry method loosens clumps of rice and develops slightly crisp edges, giving the dish a satisfying texture. The fresh green onions added at the end provide a mild sharpness and crunch.
Kimchi Fried Rice works well as a quick lunch or dinner on its own or served alongside other Korean dishes. It utilizes leftover rice efficiently and allows adjustments in chili paste quantity for preferred spice levels. The recipe is accommodating regarding substitutions, such as using onions for shallots or omitting the optional garnishes.
Ingredients
- 3 cups rice cooked
- 1 cup kimchi homemade
- ¼ cup kimchi juice
- 2 tablespoons chili paste Korean
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (½ tablespoon for stir fry shallot and ½ tablespoon for stir fry eggs)
- 2 egg
- 1 shallot (Medium sized)
- 4 ticks green onion
- 1 teaspoon sesame seed Optional, roasted
- 1 heet roasted nori sheet A4 sized, optional, Korean
Instructions
- Cut 4 sticks of green onion and set it aside.
- Dice 1 medium sized shallot.
- Roughly cut 1 cup of homemade kimchi into pieces.
- Beat 2 eggs in a container and set it aside.
- Pour ½ tablespoon of vegetable oil into the wok and turn on medium high fire. Then, add the diced shallot. Stir fry them a little bit.
- After that, add 3 cups of cooked rice into the wok and loosen up the rice.
- Next, add the cut homemade kimchi and ¼ cup of kimchi juice. Stir fry them a little bit.
- After, add 2 tablespoons of gochujang Korean chili paste. (Suggest to add a tablespoon at a time to your taste.) Then, stir fry it and make sure the paste mixes well with the rice.
- Pour 1 tablespoon of sesame oil and keep stir frying the rice.
- The following step, move the rice to the side of the wok. Pour ½ tablespoon of vegetable oil and the beaten eggs. Stir fried the eggs and mix with the rice.
- Turn off fire. Add the cut green onion, 1 teaspoon of roasted sesame seeds and mix them.
- Lastly, cut a big roasted Korean nori sheet (like A4 size) into strips. Put on top of the rice and ready to serve.
Notes
- Use day-old refrigerated rice softened slightly before cooking for the best texture.
- Add Korean chili paste gradually to adjust the spiciness to your preference.
- Substitute onions for shallots if needed; both provide aromatic flavor.
- Roasted nori sheets and sesame seeds are optional but add umami and crunch if included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 36mg | 2% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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