Kimchi Fried Rice

Kimchi fried rice is a delicious dish made with some leftover rice and kimchi from your fridge, along with other add-ins you might have on hand, and can be whipped up in about 15 minutes. 

Kimchi fried rice is wonderful with dumplings, pork buns, or Korean fried chicken. You can also serve it with soup, or just serve it on its own for an economical meal. 

There are many versions of Kimchi fried rice, but, in its simplest form, it's day old rice stir-fried with kimchi, along with some seasoning, sauce, and sometimes some veggies and a protein. 

Ingredients in this kimchi fried rice:

Rice: You can use any kind of rice you like. It's best if it's leftover and a day old, so that the grains will separate while stir-frying. I used short grained white rice, or sushi rice, for this fried rice. To dry it out, I spread it out over a baking sheet to let the steam come off of the cooked rice before scooping it into a bowl and putting it in the refrigerator. 

Kimchi: You can find kimchi in most Asian grocery stores. You also may be able to find it in stores such as Whole Foods. There is also the option to make your own, but that is a project with a capital "P." 

Eggs: There are two lightly scrambled eggs in this fried rice. 

Aromatics: Onion, garlic, and scallions. 

Seasonings: Sesame oil, soy sauce, salt, sugar, and white pepper. 

What is kimchi?

It is a vegetable, usually napa cabbage, and other ingredients, including chilies, that have been salted and fermented, in a similar way that sauerkraut is made. Because it is constantly fermenting, the same batch of kimchi can taste differently depending on how old it is. 

The flavor is a combination of spicy, sour, and slightly sweet, and it has a nice crunch. The heat can vary, depending on how many chilies there are in the batch. When you buy it, be sure to read the ingredients list. Some kimchi can be vegetarian and some might have a little bit of fish sauce or salted tiny shrimp. 

The kimchi I used included carrot, onion, garlic, green onion, ginger, anchovy, salted shrimp, along with napa cabbage, chilies, and salt. 

You can use kimchi to top rice bowls, in soups, and even in tacos. 

You can also toss some mixed frozen veggies like peas and carrots into this stir-fry, just as you would with Chinese-style fried rice. You could also add some additional protein such as pork or ham. 

You can make this in a large skillet or a wok. Don't worry if the rice sticks a bit to the bottom of the pan. You want a few crispy edges of rice, and you can scrape them up with your spatula. 

This rice is so delicious hot and served immediately. You can also reheat leftovers. Enjoy the pillowy grains of rice bathed in so much flavor. 

This month the Foodie Extravaganza group is celebrating National Rice Month with lots of tasty sounding rice dishes. Be sure to check them out. 

• Arroz Rojo (Mexican Red Rice) by Palatable Pastime
• Beetroot Pulao by Magical Ingredients
• Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
• Curry Doria (Japanese Curry Rice Gratin) by Tara's Multicultural Table
• Kimchi Fried Rice by Karen's Kitchen Stories
• Rice Pudding by A Day in the Life on the Farm
• Southwest Rice Salad by Our Good Life
• Vangi Bath/Eggplant (Brinjal) Rice by Sneha's Recipe

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Kimchi Fried Rice

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 8 MinCook time: 8 MinTotal time: 16 Min

Kimchi fried rice is a delicious dish made with leftover rice and kimchi from the fridge, along with other add-ins you might have on hand, and can be whipped up in about 15 minutes.

Ingredients

• 2 tablespoons peanut or vegetable oil
• 1 tablespoon sesame oil
• 2 large eggs, lightly beaten
• 3 cloves garlic, chopped 
• 2/3 cup chopped onion
• 4 cups day old short grain cooked rice
• 1 cup roughly chopped kimchi
• 1/2 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 3 scallions, thinly sliced on the diagonal
• 1 teaspoon white pepper

Instructions

1. Heat a wok or a large skillet over medium to medium high heat. When the pan is hot, swirl in the oils. 
2. Add the eggs and scramble for about one minute, breaking them up as you stir. 
3. Add the garlic and onions, and cook, stirring, for about 1 to 2 minutes. 
4. Add the rice and spread it out over the pan. Add the kimchi and begin folding the rice and kimchi together. Press the mixture down onto the pan's surface. 
5. Add the salt, soy sauce, and sugar, and stir fry the ingredients for 1 to 2 minutes, scraping up any stuck rice from the bottom of the pan. Cook for one minute more. 
6. Stir in the scallions and white pepper and cook for one more minute. Serve immediately. 

Nutrition Facts

Calories

251.63

Fat (grams)

8.17

Sat. Fat (grams)

1.36

Carbs (grams)

37.39

Fiber (grams)

1.82

Net carbs

35.57

Sugar (grams)

4.03

Protein (grams)

7.21

Sodium (milligrams)

778.14

Cholesterol (grams)

62.00

https://www.karenskitchenstories.com/2021/08/kimchi-fried-rice.html

Karen's Kitchen Stories

stir-fry, rice, fried rice, kimchi

Side dishes

Korean

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Recipe adapted from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila.