Kimchi Fried Rice

If you have some leftover rice and kimchi then I suggest you make this surprisingly delicious fried rice, Kimchi Bokkeumbap or simply called Kimchi Fried rice. When I first saw this dish, I never had imagined it would taste good, until I made it at home, such simple ingredients that when cooked and combined together creates this wonderful dish. On its most simplest form it is made only of stir fried day old rice, kimchi and gochujang but there’s no stopping you from adding bacon bits, chopped Korean Fish cakes, bulgogi, canned tuna, Spam, or even samgeyopsal making it an all in one meal but if you stick with the most basic ones it can be enjoyed with your grilled barbecue meats, vegetables and even as a side to the popular Korean dishes.


In Korea this is typically served with danmuji and during winter a small bowl of soup such as miyeok-guk (“wakame soup”) or kongnamul-guk(“soybean sprout soup”) but you can serve it with other soups like Gamjatang (Pork Bone Soup) which I already tried. During summer soup can be replace with dongchimi (Radish water kimchi) so you won’t be sweating due to the spicy nature of the rice. Finally don’t forget to top it with over easy sunny side up eggs, the yolk gives a magical end result to an already amazing dish.

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Kimchi Fried Rice

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
  • Category: Main Dish
  • Cuisine: Korean

Description

Kimchi Fried Rice is a type of Korean Fried rice cooked with kimchi , shiitake mushrooms, carrots, spring onions, ginger and so sauce.


Scale

Ingredients

  • 4 bowls day old steamed rice
  • 1 cup kimchi
  • ¼ cup kimchi juice
  • 3 tbsp gochujang
  • 2 stalks spring onion, chopped
  • 1 tbsp sesame seeds, toasted
  • 1 sheet nori or kim, shredded
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • sunny side up eggs, to serve
  • oil

Instructions

  1. Squeeze out all the liquid from the kimchi then roughly chop them, set it aside.
  2. In a pan add oil, once hot add kimchi then sauté for a minute.
  3. Add rice, kimchi juice, gochujang and fish sauce then stir fry for 10 minutes make sure it’s well incorporated.
  4. Add sesame oil and spring onions, give it a good stir then turn the heat off.
  5. Sprinkle nori and sesame seeds on top, then serve with sunny side up eggs.


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6 Responses

  1. This looks indeed very delicious, flavourful and comforting!

  2. Chef Mimi says:

    I would absolutely love this! Plus it’s a good excuse to make more kimchi! Thanks.

  3. That looks so incredibly savory with the egg on top – what a meal! I bet the gochujang adds a really nice heat!

  4. Ron says:

    Raymund, this looks amazing. I love kimchi fried rice, but I’ve not made it. I have all the ingredients, so this will be made soon. I can already taste that egg yoke with the fried rice.

  5. What a fun way to use leftover fried rice! Now to be fair, we rarely have leftover fried rice around here because we all love it so much – even our picky 4-year-old son. However, next time we make it, I’ll make a double batch just so that we have leftovers…maybe. Haha. Looks delicious!

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