Easy Kimchi Fried Rice
A vibrant and savory Korean staple, Kimchi Fried Rice, known as Kimchi Bokkeumbap, is a hearty dish that transforms leftover rice and fermented kimchi into an irresistible meal, often crowned with a perfectly fried egg.
Ingredients
- 1 cup aged kimchi chopped
- 2 cups cooked day-old rice
- 2 tbsp kimchi juice
- 1 tbsp gochujang optional for extra spice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
- 0.5 medium onion diced
- 2 stalks scallions chopped
- 2 large eggs
- 2 tbsp vegetable oil
Instructions
- Prepare ingredients: Chop kimchi, mince garlic, dice onion, and chop scallions (reserve some for garnish).
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 2-3 minutes.
- Add garlic and chopped kimchi to the skillet. Sauté for 3-5 minutes until the kimchi is fragrant and slightly softened.
- Stir in the gochujang, soy sauce, and kimchi juice, mixing well with the kimchi.
- Add the day-old rice to the skillet. Break up any clumps and stir-fry, ensuring the rice is evenly coated with the kimchi mixture. Cook for 5-7 minutes, until the rice is heated through and slightly crispy.
- Drizzle in the sesame oil and stir in half of the chopped scallions. Taste and adjust seasoning as needed.
- While the rice is cooking, heat the remaining 1 tbsp vegetable oil in a separate small non-stick pan over medium heat. Fry the eggs to your desired doneness (sunny-side up is traditional).
- Serve the kimchi fried rice immediately, topped with a fried egg and garnished with the remaining fresh scallions. Enjoy!
Notes
For the best flavor, use aged kimchi (kimchi that has fermented longer). Day-old, slightly dry rice is ideal as it won't clump. Adjust gochujang to control spice level. Feel free to add cooked protein like spam, bacon, or tofu, and extra vegetables like carrots or peas.