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Kimchi Fried Rice

This Kimchi Fried Rice is a quick, delicious staple of Korean cuisine! Perfect for using leftover rice, it's packed with flavor and can be customized with your favorite proteins.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 2 cups cold, leftover cooked white rice Day-old rice works best because it's drier and won't clump together.
  • 1.5 tablespoons oil Use vegetable or canola oil for frying.
  • 0.5 cup chopped onion Adds sweetness and depth to the dish.
  • 2 cloves garlic minced
  • 0.5 cup kimchi chopped + 1 tablespoon kimchi juice
  • 1-2 tablespoons low-sodium soy sauce Adjust to taste for a savory kick.
  • 0.25 teaspoon sesame oil Adds a nutty flavor.
  • to taste Salt and freshly ground black pepper Season to enhance the dish.
  • 2 green onions chopped, for garnish and freshness.
  • Gochujang for spice (optional)

Instructions

Cooking Instructions

  • Step 1: Heat the Oil - In a large skillet or wok, heat the oil over medium heat. Make sure the oil is hot before adding the next ingredients to ensure a nice sizzle.
  • Step 2: Sauté the Aromatics - Add the chopped onion to the skillet and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
  • Step 3: Add the Kimchi - Stir in the chopped kimchi and the tablespoon of kimchi juice. Cook for about 2-3 minutes, allowing the kimchi to warm up and infuse its flavors into the mixture.
  • Step 4: Incorporate the Rice - Add the cold, leftover cooked rice to the skillet. Use your spatula to break apart any clumps, and mix everything thoroughly. Allow the rice to fry for about 5 minutes, stirring occasionally to prevent sticking.
  • Step 5: Season the Rice - Pour in the low-sodium soy sauce and drizzle the sesame oil over the rice. Season with salt and freshly ground black pepper to taste. If you like it spicy, now’s the time to add gochujang! Stir well to combine all the flavors.
  • Step 6: Finish with Green Onions - Finally, fold in the chopped green onions, reserving a small amount for garnish. Cook for an additional minute to let everything heat through.
  • Step 7: Serve and Enjoy - Transfer the Kimchi Fried Rice to serving plates, garnish with the reserved green onions, and enjoy hot!

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop with a splash of water to bring back moisture.
  • For longer storage, freeze the fried rice for up to 2 months. Thaw in the refrigerator overnight before reheating.