- 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
- Fried Egg
- Sesame Seeds
Easy and spicy kimchi fried rice!
Kimchi fried rice is a Korean comfort food that is also loved by other Asian food cultures like China.
I am fully on board with a simple yet flavorful dish that involves rice and a fried egg on top.
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.
You can also make kimchi yourself and customize it.
Topping this kimchi fried rice with a fried egg on top isn’t mandatory but highly recommended.
You can keep the egg white soft or slightly crispy but be sure to keep the yolk somewhat runny as it acts like a sauce in this dish.
The egg yolks adds richness and silkiness that takes this fried rice to another level.
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.
Quick Prep Work
Peel and slice the onion.
Wash and finely slice the green onions.
Get all of your condiments out and ready.
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.
Garnish and Serve
Add A Fried Egg