Kimchi Fried Rice
User Reviews
5
Kimchi Fried Rice
Description
This fried rice uses cooked, day-old white rice to ensure dryness and prevent mushiness. Enoki mushrooms are briefly cooked separately with sesame oil, garlic, salt, and pepper, then set aside. A combination of neutral oil and sesame oil is used to develop flavor layers while stir-frying garlic and gochujang, a Korean chili paste that offers umami and mild heat.
Kimchi is quickly heated to reduce moisture, then combined with rice and reserved kimchi juice to integrate flavor without sogginess. Stir-fry preserves the texture of rice while evenly distributing spicy and savory elements. Finished with garnishes like a sunny-side-up egg, toasted sesame seeds, fresh green onions, and crispy seaweed strips, the dish balances textures and introduces vibrant colors.
The recipe suggests mild gochujang for balanced heat and advises adding extra cautiously. It highlights the significance of proper rice preparation and selecting specific kimchi for flavor. The dish stores well for several days and reheats easily, though freezing is not recommended due to texture changes.
Ingredients
- 2 tsp sesame oil , toasted, separated (1 tsp + 1 tsp)
- 2 garlic finely chopped, cloves
- 200g/7oz enoki mushrooms (Note 1)
- 1 tbsp neutral cooking oil vegetable, peanut or canola, generic cooking oil
- 1 tbsp gochujang (Korean chilli paste, Note 2)
- 1 cup kimchi Note 3, packed
- 1/4 cup kimchi juice , from the kimchi above (Note 3)
- 3 cups cooked , day old white rice (Note 4)
Garnishes:
- egg runny yolk, sunny-side up, fried
- black sesame seeds
- green onions , finely sliced
- seaweed strips Note 5, crispy
Instructions
- Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn't make the rice soggy.
- Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you're short).
- Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.
- Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it's lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.
- Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn't need to be cooked) and drive off any excess moisture.
- Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.
- Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.
- Serve, topped with garnishes of choice!
Notes
- Enoki mushrooms can be substituted with other Asian mushrooms or common mushrooms if unavailable.
- Use mild gochujang to maintain balanced spiciness; increase cautiously if more heat is desired.
- Kimchi should be drained well to avoid making the rice soggy; reserve some juice for flavoring.
- Day-old cooked white rice is recommended for better texture; freshly cooked rice should be cooled and dried before use.
- Crispy seaweed strips are optional garnish mainly for appearance but add a subtle texture contrast.
- Fried rice stores refrigerated up to 5 days; reheat with added water to restore moisture. Freezing is not advised.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243cal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 19mg | 1% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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