Kimchi Fried Rice Recipe
Introduction
Kimchi Fried Rice is a vibrant and flavorful Korean-inspired dish perfect for using leftover rice. This spicy, tangy stir-fry combines the boldness of kimchi with savory mushrooms and a runny fried egg for a satisfying meal any time of day.
Ingredients
- 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp)
- 2 garlic cloves, finely chopped
- 200g (7 oz) enoki mushrooms
- 1 tbsp oil (vegetable, peanut, or canola)
- 1 tbsp gochujang (Korean chilli paste)
- 1 cup packed kimchi
- 1/4 cup kimchi juice (from the kimchi above)
- 3 cups cooked, day-old white rice
- Fried egg, sunny-side up with runny yolk
- Black sesame seeds, for garnish
- Green onions, finely sliced for garnish
- Crispy seaweed strips for garnish
Instructions
- Step 1: Strain the kimchi by placing it in a sieve set over a bowl. Press firmly to extract as much juice as possible. Set the kimchi aside to reduce moisture and avoid soggy rice.
- Step 2: Measure out 3 tablespoons of the kimchi juice and set it aside for the sauce.
- Step 3: Heat 1 teaspoon of toasted sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about half a teaspoon of garlic, and a pinch of salt and pepper. Cook for 1 1/2 minutes until just wilted, then transfer mushrooms to a plate.
- Step 4: Return the pan to the stove and add 1 tablespoon of your chosen oil. Add the remaining garlic and cook for 20 seconds until lightly golden.
- Step 5: Stir in the gochujang and cook for 30 seconds, allowing it to dry out slightly. Break it up gently as it cooks.
- Step 6: Add the kimchi and cook for 1 minute to heat through and evaporate excess moisture.
- Step 7: Add the cooked rice and reserved kimchi juice. Toss well for 1 1/2 minutes until the rice turns a deep red and the flavors are evenly distributed.
- Step 8: Stir in the enoki mushrooms and the remaining 1 teaspoon of toasted sesame oil. Toss to combine.
- Step 9: Serve immediately, topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips.
Tips & Variations
- Use day-old rice for the best texture—it prevents the fried rice from becoming mushy.
- Adjust the gochujang amount to control the spice level to your taste.
- Substitute enoki mushrooms with shiitake or button mushrooms if preferred.
- Add diced cooked pork or tofu for extra protein and flavor.
- Garnish with toasted sesame seeds and sliced green chili for added crunch and heat.
Storage
Store leftover kimchi fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or oil to restore moisture. For best flavor and texture, consume within one day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh rice instead of day-old rice?
Freshly cooked rice tends to be moister and can result in soggy fried rice. It’s best to use rice that has been refrigerated overnight so the grains are drier and separate easily.
What can I substitute for gochujang if I can’t find it?
You can substitute gochujang with a mixture of miso paste and chili powder or a combination of soy sauce and sriracha for a somewhat similar spicy umami flavor, though the depth of gochujang is unique.
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Kimchi Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Kimchi Fried Rice is a flavorful Korean dish that combines tangy, spicy kimchi with savory gochujang and tender enoki mushrooms, all stir-fried with day-old rice for the perfect texture. Topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips, this recipe offers a delicious and comforting meal that’s quick to prepare.
Ingredients
Main Ingredients
- 2 tsp toasted sesame oil (divided as 1 tsp + 1 tsp)
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 1 tbsp vegetable, peanut, or canola oil
- 1 tbsp gochujang (Korean chili paste)
- 1 cup packed kimchi
- 1/4 cup kimchi juice (from the kimchi)
- 3 cups cooked day-old white rice
- 1 fried egg, sunny-side up with runny yolk
Garnishes
- Black sesame seeds
- Green onions, finely sliced
- Crispy seaweed strips
Instructions
- Strain Kimchi Juice: Place the kimchi in a sieve set over a bowl and press firmly to extract as much juice as possible. The juice is used for the sauce, and removing excess liquid from the kimchi prevents the rice from becoming soggy.
- Measure Kimchi Juice: Measure 3 tablespoons of the extracted kimchi juice and set aside for cooking. If you have less, use what you have as noted.
- Cook Enoki Mushrooms: Heat 1 tsp of toasted sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms, about half a teaspoon of garlic, a pinch of salt, and pepper. Cook for 1 1/2 minutes until the mushrooms have just wilted, then transfer them to a plate.
- Sauté Garlic and Gochujang: Return the pan to the stove and add the vegetable oil. Add the remaining garlic and cook for about 20 seconds until lightly golden. Add gochujang and cook for 30 seconds, stirring constantly to dry it out a bit and break up the paste.
- Cook Kimchi: Add the kimchi to the pan and cook for 1 minute just to heat through and reduce excess moisture without fully cooking the kimchi.
- Add Rice and Kimchi Juice: Add the day-old cooked rice and the reserved kimchi juice to the pan. Toss and stir thoroughly for 1 1/2 minutes until the rice is evenly stained red from the gochujang and mixed well with the kimchi flavors.
- Combine Mushrooms and Sesame Oil: Return the cooked enoki mushrooms to the pan and add the remaining 1 teaspoon of toasted sesame oil. Toss to combine all ingredients evenly with the rice.
- Serve with Garnishes: Plate the kimchi fried rice and top with a sunny-side up fried egg with a runny yolk. Garnish with black sesame seeds, finely sliced green onions, and crispy seaweed strips for added texture and flavor.
Notes
- Using day-old rice is essential for the best texture as it prevents the fried rice from becoming mushy.
- Gochujang can be adjusted according to your spice preference; add more for extra heat.
- The kimchi juice adds depth to the dish, but make sure to strain it well to avoid sogginess.
- Enoki mushrooms add a delicate texture, but you can substitute with other mushrooms if needed.
- For a gluten-free option, ensure the gochujang and soy-based condiments are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Kimchi Fried Rice, Korean Fried Rice, Gochujang, Enoki Mushrooms, Spicy Rice, Quick Korean Recipe
