Golden & Savory! Super Simple Kimchi Fried Rice Recipe
Sweet & Spicy! A Delicious One-Bowl Meal That Everyone Loves: The Secret to Kimchi Fried Rice
Whip up a fantastic Kimchi Fried Rice in no time with ingredients from your fridge! Experience the perfect harmony of rich kimchi flavor and fluffy rice, topped with a delightful fried egg. A wonderful meal awaits you.
Main Ingredients- Generous amount of well-fermented kimchi (including juice)
- 2/3 large green onion
- 2 fresh eggs
- 3 bowls of warm cooked rice
Seasoning & Additional Ingredients- 1/2 Tbsp raw sugar or white sugar (to mellow the kimchi’s tartness)
- 1/2 Tbsp gochugaru (Korean chili flakes) (for color and flavor boost!)
- 1 Tbsp soy sauce (for added umami)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 Tbsp raw sugar or white sugar (to mellow the kimchi’s tartness)
- 1/2 Tbsp gochugaru (Korean chili flakes) (for color and flavor boost!)
- 1 Tbsp soy sauce (for added umami)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the green onion! Wash the green onion thoroughly and slice it into thin julienne strips. Slicing it finely will enhance its savory flavor even further.
Step 2
Heat a pan over medium heat and add 3 tablespoons of cooking oil. Add the julienned green onion and sauté until fragrant. Cooking the green onion well to create ‘scallion oil’ will deepen the flavor of your fried rice significantly.
Step 3
Once the green onion releases its aroma, reduce the heat slightly and stir continuously to prevent it from sticking to the bottom of the pan. This step helps to bring out the natural sweetness of the green onion.
Step 4
Now it’s time to add the kimchi! Use a generous amount of well-fermented or sour kimchi. Using plenty of kimchi is key to achieving the best flavor in fried rice. You can also chop the kimchi finely if you prefer.
Step 5
Add the kimchi and stir-fry over medium heat until most of the moisture has evaporated and the ingredients are well combined. As the kimchi cooks down, its tartness will become richer and more concentrated, creating a deeper flavor profile.
Step 6
When the kimchi is slightly fried, looks fluffy, and most of the moisture has evaporated, prepare to add the rice. Push the cooked kimchi to one side of the pan to create space.
Step 7
In the cleared space, add 3 bowls of warm cooked rice. Sprinkle 1/2 tablespoon of raw sugar (or white sugar), 1/2 tablespoon of gochugaru, and 1 tablespoon of soy sauce evenly over the rice. It’s important to use the side of your spatula to break up any clumps and mix the rice and seasonings thoroughly, ensuring every grain is coated.
Step 8
While the rice is cooking, add another tablespoon of cooking oil to the empty space in the pan. Crack in 2 fresh eggs. You can cook them sunny-side up, keeping the yolk intact for a runny center, or scramble them directly in the pan.
Step 9
Once the eggs are cooked to your liking, turn off the heat. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle a generous amount of toasted sesame seeds for a beautiful finish. Gently mix everything together and serve on a plate. Your mouthwatering, perfect Kimchi Fried Rice is ready to be enjoyed!
