Kimchi Fried Rice Recipe
Ingredients
2 cups of cooked rice (best if it’s day-old)
1 cup of kimchi, chopped (keep a bit of the kimchi juice if you can)
1/2 cup of kimchi juice (optional, for a bit more flavour)
1 small onion, finely chopped
1 small carrot, diced (optional)
1/2 cup of frozen peas (optional)
2 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of gochujang (Korean chilli paste, optional for a bit of heat)
1 teaspoon of sugar
2 eggs (fried or scrambled)
2 spring onions, chopped (for garnish)
A sprinkle of sesame seeds (for garnish)
Optional protein: diced ham, minced beef, tofu, chicken, or prawns
Instructions
Get Everything Ready
Fluff up the rice with a fork if it’s clumped together.
Chop your kimchi, veg, and any protein you’re using.
Cook the Veg and Kimchi
Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium heat.
Add the onion (and carrot if using) and fry for 2 minutes or until they soften.
Stir in the chopped kimchi and let it fry for another 2-3 minutes to really bring out the flavour.
Add the Rice and Seasonings
Turn the heat up a bit and toss in the cooked rice. Mix it all well.
Pour in the kimchi juice, soy sauce, sugar, and gochujang (if using). Stir until the rice is evenly coated.
Toss in the Protein and Extras
Add your protein, whether it’s ham, tofu, chicken, or prawns, and cook for another 2-3 minutes until it’s heated through.
If you’re adding peas or other veg, stir them in now and cook for another minute or two.
Add the Eggs
Fry or scramble the eggs in a separate pan. Either mix them into the rice or pop them on top—it’s up to you.
Finish and Serve
Drizzle the rest of the sesame oil over the fried rice.
Garnish with spring onions, sesame seeds, and maybe a few crumbled seaweed flakes if you fancy.
Tuck In!
Serve it up hot and enjoy your kimchi fried rice. It’s even better with a bit of extra kimchi on the side or a runny fried egg on top.
Tips
Day-old rice works best; fresh rice can be too sticky for frying.
Adjust the spice by adding more or less gochujang or kimchi juice.
It’s a grand recipe for using up leftovers—swap ingredients around as you like!
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