Servings
Font
Back
Kimchi Fried Rice
5 from 12 votes

Kimchi Fried Rice

Kimchi Fried Rice is a savory stir-fried dish using cooked rice, tangy homemade kimchi, chili paste, and stir-fried eggs and shallots. The addition of sesame oil and optional roasted sesame seeds and nori sheets contributes a faint nuttiness and umami depth. This recipe makes good use of leftover rice and fermented kimchi to create a flavorful, textured meal or side dish.

Prep Time
5 mins
Cook Time
10 mins
Servings: 4
Calories: 263 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Korean

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

    Cup of Yum
  1. Cut 4 sticks of green onion and set it aside.
  2. Dice 1 medium sized shallot.
  3. Roughly cut 1 cup of homemade kimchi into pieces.
  4. Beat 2 eggs in a container and set it aside.
  5. 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.
  6. After that, add 3 cups of cooked rice into the wok and loosen up the rice.
  7. Next, add the cut homemade kimchi and ¼ cup of kimchi juice. Stir fry them a little bit.
  8. 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. 
  9. Pour 1 tablespoon of sesame oil and keep stir frying the rice. 
  10. 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.
  11. Turn off fire. Add the cut green onion, 1 teaspoon of roasted sesame seeds and mix them. 
  12. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 263

% 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.