Go Back
- 3 cups cooked day-old rice - 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) - 2 tablespoons vegetable oil - 1 small onion, diced - 2 garlic cloves, minced - 1 carrot, diced - 1 cup frozen peas - 2 green onions, chopped Cooked day-old rice is key. It has a firmer texture. Fresh rice can be too sticky. Kimchi adds tang and spice. The kimchi juice boosts flavor. Use any kimchi you like. Dice the onion and carrot. Mince the garlic for a strong taste. Frozen peas are easy and sweet. Green onions add color and freshness. - 2 large eggs - Sesame seeds for garnish Eggs are a great way to add protein. They also make the dish richer. Scramble them in the skillet for a creamy touch. You can sprinkle sesame seeds on top. They add crunch and flavor. - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste Soy sauce gives a savory taste. It enhances the umami flavor of the rice. Sesame oil adds a nutty aroma. Use salt and pepper to adjust flavors. Mix everything well for a tasty meal. {{ingredient_image_1}} Start by dicing your vegetables. Chop your onion, carrot, and green onions. Mince the garlic. This makes cooking faster and easier. Next, chop the kimchi into small pieces. Don't forget to save some kimchi juice for later. Make sure your rice is day-old. Fresh rice can be sticky. Day-old rice is dryer and works better for frying. If you don't have day-old rice, spread fresh rice on a plate to cool. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and minced garlic. Sauté them until they smell great and the onion turns clear. This takes about 2-3 minutes. Then, toss in the diced carrot. Cook for an extra 2 minutes until it softens a bit. Push the veggies to one side of the skillet. Crack the eggs on the other side. Scramble them until fully cooked. Mix the eggs with the veggies. Now, add the cooked rice to the skillet. Break up any clumps as you stir everything together. This combines all the flavors. Next, add the chopped kimchi and kimchi juice to the rice. Stir well to coat the rice evenly. Then, add the frozen peas. Cook for another 2-3 minutes until the peas are heated. Drizzle soy sauce and sesame oil over the rice. Mix everything again. Season with salt and pepper to taste. This step adds flavor and richness. Finally, fold in the chopped green onions. Cook for one more minute before removing the skillet from heat. Serve hot in bowls. Add sesame seeds and extra green onions for a nice touch. Enjoy! For the best kimchi fried rice, use day-old rice. Fresh rice is too moist. It clumps together and does not fry well. Day-old rice is drier and gives a great texture. Store it in the fridge overnight for best results. Keep your heat at medium-high. This helps the rice fry without steaming. If the heat is too low, the rice becomes soggy. If it’s too high, it can burn. You want that perfect crispy edge. You can easily add protein to your fried rice. Try chicken, tofu, or shrimp. Cook the protein first, then remove it. Add it back in with the rice for great flavor. Adjust the spice level to your liking. Gochujang is a great way to add heat. Start with a small amount, then taste. You can always add more if you want it spicier. Serving your fried rice well makes a difference. Use bowls for a nice touch. Add a sprinkle of sesame seeds on top. This adds crunch and looks pretty. Garnish with extra green onions. They add bright color and flavor. Serve with additional kimchi on the side. This gives a nice contrast to the warm rice. Enjoy the vibrant look of your dish! Pro Tips Use Day-Old Rice: Using rice that has been cooked and cooled the day before helps prevent the grains from becoming mushy, giving you the perfect texture for fried rice. Adjust Kimchi to Taste: The spice level and flavor of kimchi can vary significantly. Adjust the amount you use based on your preference for heat and tanginess. Variations Galore: Feel free to add other vegetables, such as bell peppers or zucchini, or proteins like tofu or shrimp to customize your fried rice further. Garnish for Flair: A sprinkle of sesame seeds and fresh green onions not only enhances the presentation but also adds extra flavor and crunch to your dish. {{image_2}} You can make kimchi fried rice vegetarian or vegan with simple swaps. * Exclude the eggs and add tofu for protein. * Use vegetable broth instead of soy sauce for a lighter taste. These changes keep the dish tasty and satisfying without meat. You get great texture from the tofu. Want it spicy? You can easily ramp up the heat. * Try different types of kimchi, like radish or cucumber. * Add chili flakes or a splash of hot sauce for more kick. These options let you customize the spice level to your liking. Each kimchi brings its unique flavor, making every bite exciting. You can explore fun fusion ideas with this dish. * Add curry powder for a twist on flavors. * Mix in cheese for a creamy texture. * Change up vegetables based on what’s in season. These variations let you get creative in the kitchen. You can make this dish new and exciting each time you cook it. To keep your kimchi fried rice fresh, store it in the fridge. Use an airtight container. This helps prevent moisture loss. Try to eat it within three days for the best taste. To reheat fried rice, use a skillet or microwave. If using a skillet, add a splash of water. This helps steam the rice and keeps it moist. Stir often to avoid sticking. If using a microwave, cover the bowl with a damp paper towel. This will keep the rice fluffy. To freeze kimchi fried rice, cool it first. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat it in a skillet or microwave. Add a little water if needed to maintain texture. For the best Kimchi Fried Rice, use day-old rice. This rice is drier, which helps it fry better. Jasmine or short-grain rice works great too. These types add a nice texture and flavor. If you don’t have day-old rice, cook it, then cool it quickly. Spread it out on a tray to dry. Yes, you can still enjoy fried rice without kimchi. Try using pickled vegetables for a similar tangy flavor. Sauerkraut or even a splash of vinegar can work too. You can also add some hot sauce for a kick. Experiment with your favorite spicy flavors to keep it fun. Kimchi Fried Rice can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells before eating. If it looks or smells bad, it's better to throw it out. Enjoy your fried rice safely! Kimchi fried rice is a simple dish that offers many flavors. We discussed key ingredients, such as cooked rice and kimchi, along with step-by-step instructions for making it. Customizing your recipe allows for endless variations. Storage tips help you enjoy leftovers safely and deliciously. In conclusion, creating this dish is fun and rewarding. You can use what you have on hand and impress anyone at your table. Enjoy your cooking journey!

Kimchi Fried Rice Delight

A flavorful and satisfying fried rice dish featuring kimchi and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 3 cups cooked day-old rice
  • 1 cup kimchi, chopped
  • 2 tablespoons kimchi juice
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup frozen peas
  • 2 large eggs
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • optional sesame seeds for garnish

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the diced onion and minced garlic, sautéing until fragrant and the onion is translucent (about 2-3 minutes).
  • Stir in the diced carrot and cook for an additional 2 minutes until slightly tender.
  • Push the vegetables to one side of the skillet and crack the eggs on the other side. Scramble the eggs until fully cooked, then mix them into the vegetables.
  • Add the cooked rice to the skillet, breaking up any clumps. Stir everything together.
  • Incorporate the chopped kimchi and kimchi juice into the mixture, ensuring the rice is evenly coated.
  • Stir in the frozen peas and cook for another 2-3 minutes until the peas are heated through.
  • Drizzle the soy sauce and sesame oil over the rice, mixing well. Season with salt and pepper to taste.
  • Finally, fold in the chopped green onions. Cook for another minute before removing from heat.

Notes

Serve hot with sesame seeds and extra kimchi on the side.
Keyword fried rice, kimchi, vegetarian