Kimchi Fried Rice Recipe

[Oniokitty]

Hey everyone! Just thought I’d share one of my all-time favorite recipes—Kimchi Fried Rice! It’s super easy, flavorful, and perfect for when you have leftover rice hanging out in the fridge. Here’s how I make it:

Ingredients:​

• 2 cups cooked white rice (day-old is best)
• 1 cup kimchi, chopped (plus a bit of the juice for extra flavor)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped (save some for garnish)
• 1 clove garlic, minced
• 2 eggs (for topping)
• 2 tablespoons vegetable oil
• Optional: sesame seeds, seaweed strips (gim/nori), or cooked protein like spam, chicken, or tofu

Steps:​

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic and white parts of the green onion, sautéing until fragrant.
2. Toss in the chopped kimchi and stir-fry for a couple of minutes. If you like it saucy, add a tablespoon of the kimchi juice here.
3. Add the gochujang and soy sauce, mixing well with the kimchi.
4. Stir in the rice, breaking up any clumps with your spatula. Make sure everything is evenly coated with that spicy, tangy goodness.
5. Drizzle with sesame oil for that nutty aroma, then mix in the green onion tops.
6. In a separate pan, fry your eggs sunny-side up (or however you like them).
7. Serve the fried rice hot, topped with the fried egg. Garnish with sesame seeds, seaweed strips, or whatever extras you love.

Tips:

• No gochujang? You can use sriracha or even a little ketchup and chili powder as a substitute.
• This is such a forgiving recipe—add whatever veggies or proteins you have lying around.
  

Let me know if you give this a try or have your own twist on it!

 

[Mui]

Omg, this sounds bomb! I love how customizable it is, totally gonna try it with some tofu and maybe add a bit of cheese for fun. Thanks for sharing!

 

[darat]

Hey everyone! Just thought I’d share one of my all-time favorite recipes—Kimchi Fried Rice! It’s super easy, flavorful, and perfect for when you have leftover rice hanging out in the fridge. Here’s how I make it:

Ingredients:​

• 2 cups cooked white rice (day-old is best)
• 1 cup kimchi, chopped (plus a bit of the juice for extra flavor)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped (save some for garnish)
• 1 clove garlic, minced
• 2 eggs (for topping)
• 2 tablespoons vegetable oil
• Optional: sesame seeds, seaweed strips (gim/nori), or cooked protein like spam, chicken, or tofu

Steps:​

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic and white parts of the green onion, sautéing until fragrant.
2. Toss in the chopped kimchi and stir-fry for a couple of minutes. If you like it saucy, add a tablespoon of the kimchi juice here.
3. Add the gochujang and soy sauce, mixing well with the kimchi.
4. Stir in the rice, breaking up any clumps with your spatula. Make sure everything is evenly coated with that spicy, tangy goodness.
5. Drizzle with sesame oil for that nutty aroma, then mix in the green onion tops.
6. In a separate pan, fry your eggs sunny-side up (or however you like them) Nulls PC.
7. Serve the fried rice hot, topped with the fried egg. Garnish with sesame seeds, seaweed strips, or whatever extras you love.

Tips:

• No gochujang? You can use sriracha or even a little ketchup and chili powder as a substitute.
• This is such a forgiving recipe—add whatever veggies or proteins you have lying around.
  

Kimchi Fried Rice sounds amazing! I love how easy and flexible it is. The combination of gochujang, soy sauce, and kimchi must make it super flavorful. Great tip on using sriracha or ketchup and chili powder if gochujang isn’t available. I’ll definitely give this a try—thanks for sharing!