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5.0 from 51 votes

Kimchi Fried Rice

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It's a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don't panic! It's not nearly as spicy as it looks and it's easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 - 5 as a side
Calories: 243 kcal
Course: Side Dish
Cuisine: Asian , Korean

Ingredients

  • 2 tsp sesame oil , toasted, separated (1 tsp + 1 tsp)
  • 2 garlic cloves , finely chopped
  • 200g/7oz enoki mushrooms (Note 1)
  • 1 tbsp oil , vegetable, peanut or canola
  • 1 tbsp Gochujang (Korean chilli paste, Note 2)
  • 1 cup (packed) kimchi (Note 3)
  • 1/4 cup kimchi juice , from the kimchi above (Note 3)
  • 3 cups cooked , day old white rice (Note 4)
Garnishes:
  • fried egg , runny yolk, sunny-side up
  • black sesame seeds
  • green onions , finely sliced
  • Crispy seaweed strips (Note 5)

Instructions

    Cup of Yum
  1. 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.
  2. Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you're short).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.
  8. Serve, topped with garnishes of choice!

Notes

  • Enoki Mushrooms – A popular Asian mushroom with fine stems. It is fairly easily found these days in large grocery stores in Australia. Sub with other sliced Asian mushrooms (shimeji, oyster, king, fresh or rehydrated shiitake) or ordinary mushrooms.
  • Gochujang – Korean soy bean chilli paste, it adds a ton of umami (savoury flavour) and spice into anything! Find it in large grocery stores in the Asian aisle (Woolies, Coles, Harris - for Aus), or Asian / Korean grocery stores. It lasts "forever" in the fridge. Also use for: Korean Pork Bossam, Bibimbap and Korean Pork Stir Fry.
  • Gochujang sometimes comes in different grades of chilli heat, shown on the label. I strongly recommend you buy the mild one, which is already fairly spicy!
  • If you like your Kimchi Fried Rice really spicy, add 50% more gochujang. Beyond that the salt and flavour can start to dominate the dish, so if you want even more spiciness, I'd suggest you add chilli powder from here.
  • Kimchi – A Korean staple, this is pickled fermented vegetables. Cabbage is the most common one which is what we use here. Widely available these days even in everyday grocery stores. I used Paldo brand kimchi here.
  • If your 1 cup of kimchi doesn't yield enough juice, spoon out some from the jar or just squeeze extra from more cabbage!
  • Day-old cooked rice – White rice is best (and traditional). It must be day-old so it's dry and crumbly, to avoid mushy fried rice. Need some for a fried rice emergency? Cook rice, spread on a tray, cool then freeze.
  • Crispy seaweed / nori strips – Buy it, or skip it. It's not a big deal for this dish, it's more for visuals!
  • Storage and reheating – Fried rice keeps very well, especially one without meat. Seal in a container and keep in the fridge for up to 5 days. To reheat, add a small splash of water and microwave. While it can be frozen, but it's not recommended especially when it's so quick to make.
  • Nutrition per serving, assuming 5 servings. Excludes toppings.

Nutrition Information

Calories 243cal (12%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 19mg (1%) Potassium 257mg (7%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 67IU (1%) Vitamin C 1mg (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4- 5 as a side

Amount Per Serving

Calories 243

% 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.