Kimchi Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian, Vegetarian
Kimchi Fried Rice
Description
Kimchi Fried Rice features jasmine rice stir-fried with kimchi and its flavorful juices, enhanced by soy sauce and Korean red pepper paste (gochujang). The combination of garlic, diced onion, and freshly grated ginger sautés with the umami-rich shiitake mushrooms and fresh carrots, while kale adds freshness and color. Frying the mixture allows the rice to absorb the tang and spice of the kimchi along with the aromatic sesame oil. The dish is then topped with fried eggs, nori strips, sliced green onions, and a sprinkle of black sesame seeds, which add contrasting textures and a mild nutty finish.
The cooking technique preserves the slight crunch of carrot and tender texture of kale, while mushrooms contribute an earthiness. This stir-fried rice can be served immediately as a satisfying main dish, suitable for lunch or dinner.
Using kimchi juice in the sauce blend helps to infuse the rice evenly with fermented flavor, and reserving this juice during chopping can intensify the taste. The recipe allows for a balance between the heat and savoriness so the fried rice maintains a pleasant and complex flavor profile.
Ingredients
- 1 ½ cups jasmine rice
- 1 cup kimchi coarsely chopped and 2 tablespoons juices reserved*
- 3 tablespoons soy sauce reduced sodium
- 1 tablespoon gochujang Korean red pepper paste
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 2 cloves garlic minced
- 1 onion diced, small
- 2 teaspoons ginger freshly grated
- 1 (3.5-ounce) package shiitake mushrooms sliced
- 1 cup carrot matchstick cut
- ½ kale stems removed and leaves chopped, bunch
- 4 egg fried
- ¼ cup nori strips
- 2 green onions thinly sliced
- 1 tablespoon black sesame seeds
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
- Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
- Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
- Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
Notes
- Reserve kimchi juices when chopping to incorporate into the dish for deeper flavor.
- This dish highlights typical Korean ingredients like gochujang and kimchi, readily found at most grocery stores.
User Reviews
Overall Rating
5
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