Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Kimchi Fried Rice Recipe
Don’t be intimidated by the fiery pink color of Kimchi Fried Rice. It truly isn’t that spicy! But it surely’s definitely loaded with flavour, much more than its Chinese language counterpart. It makes a superb (important) facet dish for a Korean meals night time, or alongside any Asian meals. And it’s a satisfying meal in itself!
Kimchi Fried Rice is as frequent in Korea as Chinese language fried rice is in China. Each family makes it, and it’s a thrifty consolation dish that makes use of leftover cooked rice and kimchi from the fridge. Additional elements readily available are sometimes added to maintain issues attention-grabbing.
This fiery-red Korean rice dish is extra bark than chew! Whereas it’s full-flavoured, it’s not almost as blow-your-head-off-spicy as one may count on.
Although having stated that, if spicy is your factor, it’s quite simple to dial up the spicy issue till you go cross-eyed!
So what does Kimchi Fried Rice style like? Effectively … Kimchi. 🙂 However extra! The sauce for Kimchi Fried Rice is made with a mix of the juices from a jar of kimchi, plus gochujang, the Korean soy bean chilli paste generally utilized in Korean cooking.
When you love fried rice, that is completely one so that you can strive. It’s one of many extra intensely flavoured fried rice dishes, which is true up my alley. I’m all for kapow flavours!
Right here’s what you’ll want to make Kimchi Fried Rice:
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Kimchi – Kimchi is pickled and fermented cabbage, usually spicy. It’s fairly broadly availably today even in on a regular basis grocery shops, particularly with the entire fermentation development amongst the wholesome meals crowd.
Trend apart, skip the boho-hipster kimchi manufacturers and stick with a tried-and-true Korean one! Not all kimchi is created equal, so if you will get to an Asian retailer, even higher. Sometimes the kimchi shall be more energizing, with higher flavour. I’m utilizing Paldo model on this recipe.
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Rice – Use day-old cooked rice that’s been refrigerated. Or higher but, have you ever received a stash within the freezer? If not, WHY NOT?? Rice freezes completely and it’s a useful to have a stash able to go. It’s an Asian factor. 😇
Combating easy methods to prepare dinner rice? Right here’s how I make it. A game-changer for anybody who has struggled to prepare dinner rice on the range!
Kind of rice – Any plain white rice works effectively for probably the most impartial flavour base, whether or not lengthy, medium or brief grain. Jasmine, basmati, brown and different rices with extra flavour will even work simply advantageous however will add their very own distinct flavour to the dish.
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Enoki mushrooms – When you’ll discover each Korean family has their very own normal inclusions for Kimchi Fried Rice (I’ve even heard of Spam ham being an everyday!), enoki mushrooms is a reasonably common selection you usually see at Korean eating places. Substitutes are offered within the recipe card notes;
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Gochujang – A soy bean-based Korean chilli paste that’s full of umami (savoury flavour), generally utilized in Korean cooking for warmth, flavour and its wealthy pink color. A dollop of this will save any (Asian) dish that you simply really feel is lacking “one thing” and it lasts nearly eternally within the fridge. It’s spicy, however we don’t use a lot, simply 1 tablespoon.
The place to search out it: Lately, you may even discover it within the Asian part of main grocery shops in Australia, corresponding to Woolworths and Coles. In any other case, Asian or Korean shops.
Additionally utilized in: Momofuku Pork Bossam, Bibimbap (Korean Rice Bowl), Spicy Korean Pork Stir Fry.
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Garlic – It could be an understatement to say Koreans love their garlic. Kimchi Fried Rice would by no means occur with out it!
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Sesame oil – Koreans additionally love sesame oil!
Kimchi Fried Rice is flavoured with the juice of Kimchi plus a dab of gochujang for a additional kick of flavour. Actually, don’t skip the gochujang. It could be like making Chinese language Fried Rice with out soy sauce. Simply, no!
Half 1: Prep the kimchi
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Additional juice from kimchi – Measure out 1 packed cup of kimchi, then both press by way of a sieve to extract as a lot juice as doable OR simply seize handfuls and squeeze it out. I usually do the latter, however thought it could be extra respectable to make use of a sieve for the aim of sharing this recipe!
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The aim of this step is twofold – To extract the kimchi juice which we use because the sauce for the fried rice, and to take away water from the kimchi so the fried rice doesn’t go soggy;
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Measure out 1/4 cup of kimchi juice. When you’re struggling to get this a lot out of the 1 cup of kimchi you measured, for those who’re nonetheless brief, steal some extra out of the kimchi jar or squeeze extra cabbage!
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Chop kimchi into 2cm / ⅘” items – Not too advantageous, we would like the chunks within the fried rice.
Half 2: Making the Kimchi Fried Rice
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Cook dinner enoki mushrooms – Most recipes may have you prepare dinner the enoki mushrooms with the rice. You get a greater end result by cooking it individually so it doesn’t go soggy, and nor does it get weighed down by an excessive amount of of the reasonably intense Kimchi Fried Rice sauce.
I prepare dinner it in sesame oil and a bit of garlic for flavour;
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Put aside – It takes barely a minute to begin wilting within the pan. Then merely take away it to a plate;
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Sauté garlic with gochujang – This takes the uncooked edge off the gochujang, and removes among the extra water to maintain the fried rice from going soggy. It additionally intensifies the gochujang flavour;
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Cook dinner kimchi – Subsequent, we add the kimchi and prepare dinner it for a minute to drive off any extra moisture and heat it by way of. Kimchi doesn’t have to be cooked, we simply don’t need chilly bits of kimchi in our fried rice!
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Add rice;
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Add kimchi juice;
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Toss effectively – Toss the rice effectively to make sure all of the flavours coat the rice evenly. You particularly need to make sure the gochujang coating the kimchi goes by way of the rice;
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Add enoki mushrooms again in, and toss by way of to disperse. You’re performed!
When you’re serving Kimchi Fried Rice as a facet dish for Korean mains, particularly issues which are a bit saucy, then it’s advantageous to serve it unadorned.
Nevertheless, for those who’re serving it as a meal, I positively advocate topping it with a fried egg, sunny facet up! This can be a conventional topping for Kimchi Fried Rice, and the runny yolk basically acts like a little bit of sauce for the dish.
Different conventional garnishes which are extra for visible impact than flavour embody:
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Crispy nori / dried seaweed strips – You should purchase roasted, crispy nori seaweed in small packets which is simply reduce into little batons. In any other case, simply use regular nori or skip it. It’s actually not a giant a part of the consuming expertise, it’s extra for visible;
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Inexperienced onions – Simply finely sliced for a pleasant splash of recent inexperienced color; and
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Black sesame seeds – The black color pops towards the pink rice and the egg! However once more, it’s not a giant deal to skip it.
Concepts for serving Kimchi Fried Rice:
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A facet dish to all issues Korean;
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Alongside all issues Asian, the truth is. Assume: subsequent to stir fries, as a facet dish for issues like Chinese language BBQ Pork or Chinese language Crispy Pork Stomach;
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Prop up mild meals corresponding to Egg Foo Younger, or create a meal by serving alongside appetiser-type issues like Spring Rolls, Chinese language Pork Dumplings (Potstickers), Siu Mai or Sticky Chinese language Wings;
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As a accomplished meal, topped with the egg;
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Throw it collectively on the hotplate on the finish of a house Korean barbecue; or
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Use it to stuff into Korean Lettuce Wraps – strive it with Momofuku Pork Bossam. Epic!
Take pleasure in! – Johnsat x
The Spicy Facet of Life: Korean recipes
Ingredients
- 2 tsp sesame oil , toasted, separated (1 tsp + 1 tsp)
- 2 garlic cloves , finely chopped
- 200g/7oz enoki mushrooms (Note 1)
- 1 tbsp oil , vegetable, peanut or canola
- 1 tbsp gochujang (Korean chilli paste, Note 2)
- 1 cup (packed) kimchi (Note 3)
- 1/4 cup kimchi juice , from the kimchi above (Note 3)
- 3 cups cooked , day old white rice (Note 4)
- Fried egg , runny yolk, sunny-side up
- Black sesame seeds
- Green onions , finely sliced
- Crispy seaweed strips (Note 5)
Instructions
- Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn't make the rice soggy.
- Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you're short).
- Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.
- Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it's lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.
- Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn't need to be cooked) and drive off any excess moisture.
- Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.
- Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.
- Serve, topped with garnishes of choice!
Notes
1. Enoki Mushrooms – A popular Asian mushroom with fine stems. It is fairly easily found these days in large grocery stores in Australia. Sub with other sliced Asian mushrooms (shimeji, oyster, king, fresh or rehydrated shiitake) or ordinary mushrooms.
2. Gochujang – Korean soy bean chilli paste, it adds a ton of umami (savoury flavour) and spice into anything! Find it in large grocery stores in the Asian aisle (Woolies, Coles, Harris – for Aus), or Asian / Korean grocery stores. It lasts “forever” in the fridge. Also use for: Korean Pork Bossam, Bibimbap and Korean Pork Stir Fry.
Gochujang sometimes comes in different grades of chilli heat, shown on the label. I strongly recommend you buy the mild one, which is already fairly spicy!
If you like your Kimchi Fried Rice really spicy, add 50% more gochujang. Beyond that the salt and flavour can start to dominate the dish, so if you want even more spiciness, I’d suggest you add chilli powder from here.
3. Kimchi – A Korean staple, this is pickled fermented vegetables. Cabbage is the most common one which is what we use here. Widely available these days even in everyday grocery stores. I used Paldo brand kimchi here.
If your 1 cup of kimchi doesn’t yield enough juice, spoon out some from the jar or just squeeze extra from more cabbage!
4. Day-old cooked rice – White rice is best (and traditional). It must be day-old so it’s dry and crumbly, to avoid mushy fried rice. Need some for a fried rice emergency? Cook rice, spread on a tray, cool then freeze.
5. Crispy seaweed / nori strips – Buy it, or skip it. It’s not a big deal for this dish, it’s more for visuals!
6. Storage and reheating – Fried rice keeps very well, especially one without meat. Seal in a container and keep in the fridge for up to 5 days. To reheat, add a small splash of water and microwave. While it can be frozen, but it’s not recommended especially when it’s so quick to make.
7. Nutrition per serving, assuming 5 servings. Excludes toppings.
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