Kimchi Fried Rice is full of fresh and bold flavor. My favorite type of fried rice that takes just 5 minutes to make! | Tastes Better From Scratch
The first time I had Kimchi Fried Rice was at a local Korean taco restaurant called "Seoul Taco", and I instantly fell in love. (If you live in the Saint Louis area, you have to go there!)
I'm a fried rice fan all the way (here's my favorite recipe for Better than Takeout Ham Fried Rice!), but I absolutely love the spicy kick and flavor of Kimchi Fried Rice.
The method of making the traditional version, and this version are basically the same. You want to use day-old rice (leftover rice works perfect for this!) because the rice kernels will cook better if they are cold. If you try and use warm rice, you will end up with a goopy mess. I know from experience 🙂 . Also, you can adjust the amount of spice in this recipe based off of the type of kimchi you are using. The kimchi I buy is not too hot for my taste, so I add 1/2 cup chopped. However, if you want it less spicy, or use a really hot brand of kimchi, you can use less.
If you're not familiar with kimchi it is a Korean side dish made of fermented napa cabbage and some other vegetables. You can make it yourself, or you can buy it from the grocery store. The store near me usually has it located near the produce where you would find the fresh herbs or the wonton wrappers and tofu.
Whether you're familiar with kimchi or not, you've got to try this Kimchi Fried Rice! It gives a spicy and tangy flavor to the dish that I can't get enough of!
Kimchi Fried Rice
Ingredients
- 2 cups cooked, day-old, long-grain white rice (Rice that has been cooked and cooled in the fridge for at least several hours or overnight)
- 1 1/2 tablespoons vegetable or canola oil
- 1/4 or a small onion, diced
- 1 clove garlic, minced
- 1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/2 tsp crushed black pepper, to taste
- 2 green onion sprigs, chopped
Instructions
- Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and saute for 30 seconds. Add chopped kimchi and toss for 1 minute. Separate the cold, cooked rice kernels with your fingers and add to the pan. Toss gently to combine. Add the soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Serve immediately with remaining green onion sprinkled on top. (I love to serve this with Korean Pork Buglogi!)
Notes
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