Kimchi Fried Rice
Bold, flavorful, and irresistibly satisfying, Kimchi Fried Rice is a quick and easy recipe that brings the vibrant flavors of Korea into your kitchen. Featuring tangy, fermented kimchi and its addictive juices, this dish pairs perfectly with fluffy cooked white rice to create a spicy and umami-packed meal. The addition of garlic, green onions, and gochujang (Korean chili paste) adds depth and complexity, while scrambled eggs and a drizzle of sesame oil lend richness and balance. Garnished with toasted sesame seeds and fresh green onions, this one-pan wonder is ready in just 25 minutes—perfect for busy weeknights or when you’re craving something comforting and bold. Explore this ultimate comfort food and let its irresistible aroma and flavors transport your taste buds to Korea! Keywords: Kimchi Fried Rice, Korean fried rice, quick dinner recipe, easy rice dish, spicy fried rice, Korean comfort food.
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 1 cup Kimchi
- 0.25 cup Kimchi juice
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 Garlic cloves, minced
- 3 Green onions, chopped
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Soy sauce
- 2 Eggs
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all ingredients before starting. Chop the kimchi into bite-sized pieces, mince the garlic, and chop the green onions. Beat the eggs in a small bowl and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant.
Add the chopped kimchi to the skillet, stirring occasionally for about 2-3 minutes until heated through.
Add the cooked rice, stirring to break up any clumps and to mix with the kimchi.
Pour in the kimchi juice, gochujang, soy sauce, sesame oil, salt, and black pepper. Stir well to evenly distribute the flavors throughout the rice.
Push the rice to one side of the skillet, then add the remaining 1 tablespoon of vegetable oil to the empty side of the pan.
Pour the beaten eggs into the cleared side of the skillet. Allow them to cook for about 1 minute until they start to set, then scramble the eggs gently.
Mix the scrambled eggs into the rice mixture until evenly combined.
Stir in most of the chopped green onions, reserving a small portion for garnish.
Serve the kimchi fried rice hot, garnished with sesame seeds and the remaining green onions.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
