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kimchi fried rice copycat recipe

Kimchi Fried Rice

When I think about flavorful meals that evoke joy and comfort, kimchi fried rice stands out. This Korean classic is not just about taste;
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Side Dish
Cuisine Asian, Korean
Servings 5
Calories 350 kcal

Equipment

  • Skillet

Ingredients
  

  • 3 cups day-old cooked white rice chilled
  • 1 tablespoon neutral oil such as vegetable, peanut, or canola
  • 2 teaspoons toasted sesame oil divided
  • 1 tablespoon gochujang Korean fermented chili paste
  • 1 cup tightly packed kimchi roughly chopped
  • 1/4 cup reserved kimchi brine or juice
  • 200 g / 7 oz enoki mushrooms trimmed and separated
  • 2 garlic cloves finely minced
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar to balance heat and acidity
  • For Garnishes:
  • Crispy nori seaweed strips
  • Sunny-side up fried egg with a runny yolk
  • Green onions thinly sliced

Instructions
 

Step 1: Prepare Your Ingredients

  • Gather your ingredients before you start cooking. This is key, as stir-frying happens quickly. Chop the kimchi, mince the garlic, and get your rice ready.

Step 2: Heat the Pan

  • In a large skillet or wok, heat the neutral oil over medium-high heat until shimmering. This setting will help in achieving a nice, crispy texture on your rice.

Step 3: Sauté Garlic and Mushrooms

  • Add the minced garlic and enoki mushrooms to the pan. Sauté them for about 2 minutes, or until fragrant and slightly tender. This step not only builds flavor but also creates a nice base for the fried rice.

Step 4: Add Kimchi

  • Stir in the chopped kimchi and cook for about 3–4 minutes. This allows the kimchi to soften and infuse its flavors into the other ingredients.

Step 5: Mix in the Rice

  • Add the chilled day-old rice to the skillet. Break apart any clumps with a spatula.

Step 6: Season the Rice

  • Drizzle in the light soy sauce, gochujang, sugar, and reserved kimchi brine. Stir everything together well. The rice should start to take on a vibrant red hue from the gochujang.

Step 7: Add sesame oil

  • Just before serving, drizzle the remaining sesame oil. This adds a nice nutty flavor and a glossy finish to the dish.

Step 8: Serve with Eggs and Garnishes

  • Spoon the fried rice into bowls. Top each serving with a sunny-side-up egg, crispy nori strips, and sliced green onions. Dig in!

Notes

  • Use Day-Old Rice: Freshly cooked rice is too moist, leading to clumps. Day-old rice is dryer and fries better.
  • Adjust Spice Levels: If you prefer a milder dish, reduce the amount of gochujang or kimchi. Taste as you go!
  • Experiment with Add-Ins: Consider adding proteins like chicken or tofu for extra satisfaction. Bell peppers or peas can also add color and flavor.
  • Hot Pan, Hot Oil: Ensure your pan is hot enough before adding the oil. This helps to create that desirable fried texture on the rice.
  • Rest before Serving: Let the fried rice sit in the skillet for a minute before serving. This way, you’ll get crispy bits at the bottom.

Nutrition

Calories: 350kcalCarbohydrates: 551gProtein: 15gFat: 10gFiber: 2g
Keyword Kimchi Fried Rice
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