Kimchi Fried Rice is an excellent way to use leftover kimchi and rice. Top it off with a fried egg and you have a hearty lunch packed with flavor.
Kimchi fried rice is a quick dish that can be made with little to no planning. Got some kimchi and leftover rice in the fridge? You’re all set, everything else is common items you probably already have in the kitchen.
For me on the other hand, it’s not always that simple. A little careful planning on my part ensures I have some extra kimchi and rice for this very recipe. When I purchase kimchi, I always but a slightly larger jar than I need. When I make rice, I always make a couple extra cups the night before.
Then lunch time rolls around and voila! Everything I need for a quick lunch is staring at me as I crack open the fridge.
My simple version of Korean Fried Rice is using minimal ingredients. You can always add more ingredients to make it an even heartier dish. Add these items along with the onions and garlic at step 2.
- Spam – dice it into bite sized pieces
- Ham – slice or dice it into small pieces
- Leftover Korean BBQ – Bulgogi works great because of how tender it is. Slice it to small pieces
- Chicken, pork, beef, shrimp or tofu – You will want to fry this first, then proceed to step 2 when you add the onions and garlic.
- Corn or peas – frozen works great, defrost it first.
- Nori – shred it and top it as a flavorful garnish.
Ingredients
- 2 cups rice, steamed the day before, then refrigerated overnight
- ½ cup kimchee, cut into small pieces
- 2 tablespoon kimchi juice
- 2 cloves of garlic, minced
- 1 tablespoon gochujang, Korean red pepper paste
- ⅓ white onion, diced
- 1 teaspoon soy sauce
- 1 stalk of green onion, sliced
- 2 eggs
- drizzle of sesame oil
Instructions
- Heat a wok over high heat, when the wok gets smoky, add a little oil, enough to coat the wok.
- Add the onions and garlic, saute it until it become aromatic and the onions start to become translucent.
- Add about another teaspoon of oil, then add the rice.
- Mix everything well. Using your spatula, break up any clumps in the rice.
- Add the kimchi, soy sauce, gochujang and kimchi juice.
- Continue to mix everything well.
- Serve with a sunny side up egg on top.
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