Kimchi Fried Rice

Kimchi Fried Rice

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Ingredients

Adjust Servings:
1.5 cup cooked Rice
1.5 cup, chopped Kimchi
0.5 cup Kimchi Juice
1 Tablespoon Avocado Oil
1 Tablespoon Toasted Sesame Oil
1 medium Onion
2 Green Onions
1 Tablespoon Sriracha or Gochujang Sauce
2 Tablespoons Coconut Aminos
Optional Toppings
Fried Egg
Black Sesame Seeds

Kimchi Fried Rice

  • 40 minutes
  • Serves 2
  • Medium

Ingredients

  • Optional Toppings

Directions

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Easy and spicy kimchi fried rice!

Ever since I was introduced to Korean food, I always make sure to have kimchi and gochujang on hand!

I definielty cannot handle a lot of spice but this spicy Korean fried rice dish has the perfect amount of heat for me.

I am using medium spice kimchi but you can also use mild or hot. If you like it more spicy add another tablespoon of gochujang, or skip it if you don’t like it spicy at all!

Kimchi has a lot of flavor and also has great gut health benefits! Kimchi is a fermented food which contains probiotic capabilities similar to sauerkraut and yogurt!

Be sure to buy good quality kimchi that can be found in the refrigerated section of your grocery store.

Steps

1
Done

Cook Rice The Day Before

Day old rice for fried rice is best, I therefore recommend using leftover rice that is 1-2 days old.

You can also cook the rice, transfer it to a large plate and allow it to cool and dry while you cook the rest of the dish.

2
Done

Quick Prep Work

Peel and slice the onion.

Wash and finely slice the green onions.

Get all of your condiments out and ready.

3
Done

Make The Kimchi Fried Rice

Heat up a large skillet on high heat.

Once the skillet is hot, lower the heat to medium-high and add the avocado and toasted sesame oils.

Next, add the sliced onion and sauté for 3-5 minutes on medium heat.

Next, add the white and light green parts of the green onions and sauté for 3-5 minutes.

Time to add the chopped kimchi and sauté for 3-5 minutes.

Next, add the kimchi juice, gochujang and coconut aminos. Stir to combine then cook on medium-low heat for 5 minutes.

Add the cooked rice to the skillet and stir until all of the white rice has absorbed some of the sauce and has turned a beautiful red/orange color.

Now, flatten the top and allow the bottom to crisp up a bit. This takes 10-15 minutes.

Lastly, add the green parts of the green onion, stir and using your wooden spatula, scrape the crispy bits on the bottom of the pan and incorporate them into the fried rice.

Turn off the heat, grab a fork and give the rice a taste. Adjust seasoning by adding more coconut aminos and/or a bit of sea salt.

4
Done

Garnish and Serve

Spoon some of the fried rice onto your plate or bowl and garnish with a bit more sliced green onion and black sesame seeds, if desired.

5
Done

Add A Fried Egg

You can eat the fried rice as is BUT I highly recommend quickly frying up an egg and adding it on top.

The fried egg really takes this dish to the next level!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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7 Comments Hide Comments

I usually buy mine from the asian grocery store but Mother In Law’s makes a really good Gochujang Fermented Chile Paste as well!

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