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Homemade Kimchi Fried Rice photo

Kimchi Fried Rice

This Kimchi Fried Rice is a quick and flavorful way to transform leftover rice into a delicious Korean dish!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cold, leftover cooked white rice ensure it's cold to prevent mushiness
  • 1.5 tablespoons oil neutral oil like vegetable or canola
  • 0.5 cup chopped onion adds sweetness and depth
  • 2 cloves garlic minced
  • 0.5 cup kimchi chopped
  • 1 tablespoon kimchi juice for an extra burst of flavor
  • 1-2 tablespoons low-sodium soy sauce adjust to taste
  • 0.25 teaspoon sesame oil adds a nutty aroma
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 green onions chopped, for garnish
  • Gochujang for spice (optional)

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving bowls

Method
 

Instructions
  1. Start by gathering all your ingredients. Ensure the leftover rice is cold, as this prevents it from becoming sticky during cooking. Chop your onion, garlic, and kimchi, and set them aside.
  2. In a large skillet or wok, heat the oil over medium-high heat. Allow it to get hot but not smoking.
  3. Add the chopped onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  4. Add the chopped kimchi to the skillet, along with the kimchi juice. Stir well to combine and allow the mixture to cook for about 2-3 minutes, letting the flavors meld together.
  5. Increase the heat to high and add the cold, leftover rice to the skillet. Use your spatula to break up any clumps and mix everything thoroughly. Cook for about 5-7 minutes, letting the rice fry and get crispy in some spots.
  6. Drizzle the low-sodium soy sauce and sesame oil over the rice. Stir to coat everything evenly, and season with salt and pepper to taste. If you like it spicy, now is the time to add gochujang.
  7. Once everything is well mixed and heated through, remove the skillet from the heat. Top your Kimchi Fried Rice with chopped green onions for a fresh touch. Serve immediately, and enjoy your flavorful creation!

Notes

  • Always use cold, leftover rice for the best texture.
  • Cut kimchi into small pieces for even flavor distribution.
  • Be careful not to overcook garlic, as it can become bitter.
  • Adjust the soy sauce to your taste; start with less.