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
Scale
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
