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Kimchi Fried Rice (Korean Fried Rice)

Kimchi Fried Rice, or Korean Fried Rice, is made with kimchi, carrot, ginger, and garlic in a hot and spicy sauce, served with a fried egg on top! It's perfect as a quick and easy weeknight dinner, taking a total time of 20 minutes to make!
Author : Aline Cueni
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Prep Time :10 minutes
Cook Time :10 minutes
Total Time :20 minutes
Servings : 2
Calories : 409kcal

Ingredients
 

Kimchi Fried Rice

  • 3 cups (500 g) cooked jasmine rice from the day before, or 1 cup (200g) raw jamine rice (Note 1)
  • 2 tbsp vegetable oil
  • 1 inch piece (2 cm) ginger minced
  • 2 cloves garlic minced
  • 2 scallions finely sliced, green and white parts separated
  • 1 ⅔ cups (250 g) kimchi rougly chopped
  • 2 carrots grated
  • some roasted sesame seeds to serve

Sauce

  • 4 tbsp kimchi juice liquid from the kimchi container
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp Gochujang Korean red chili paste (Note 2)

Fried Eggs

  • 1 tbsp vegetable oil
  • 2 organic eggs

Instructions
 

  • Rice: You can either use 3 cups of day-old rice (best method) or cook 1 cup of raw jasmine rice according to the package instructions. Drain, spread on a plate, and place in the refrigerator or freezer until chilled.
  • Heat a wok/large frying pan with 2 tablespoons oil. Add ginger, garlic, and white part of the scallion, sauté for 2 minutes. Add carrots and kimchi, stir-fry for another 2 minutes.
  • Add rice, stir-fry for 5 minutes.
  • Mix kimchi juice, soy sauce, sesame oil, and gochujang in a small bowl and add it to the rice. Stir-fry for another minute.
  • Meanwhile, heat a frying pan with 1 tablespoon of oil and fry the eggs in it. → 1 fried egg per person!
  • Arrange Kimchi Fried Rice on plates, place the fried egg on top, and sprinkle with the green part of the scallion and roasted sesame seeds.

Notes

  1. Rice: Works with white long-grain rice, basmati rice, or jasmine rice. Plus, it’s an excellent recipe to use leftover rice. Cooked rice equals about 3 times the amount of raw rice, so make sure to use 3 cups (~ 500-600g) of cooked rice. Last Minute Way: Cook 1 cup (200g) raw rice, spread it on a plate, and quickly chill it in the fridge or freezer.
  2. Gochujang: Is a spicy, fermented Korean chili paste. It consists mainly of glutinous rice, fermented soybeans, and chili. It's available in the Asia Shop. The recipe also works without gochujang (if you can't find it) and can be substituted with sriracha, sambal oelek, or chili oil.
  3. Carrots: Can be substituted with Enoki mushrooms.
  4. Fried egg: Use one fried egg per person. The recipe serves 2-4 people.
  5. Vegan: Omit eggs, tastes also delicious without them!
  6. Leftovers keep fresh for 3 days. Store it in an airtight container in the refrigerator.

Nutrition

Calories: 409kcal | Carbohydrates: 72g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 165mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10550IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 2mg