If you have some leftover rice in the fridge and aren’t sure what to do with it, you definitely need to try making kimchi fried rice. It’s hands down the best Korean comfort food because it turns something ordinary into a spicy, flavorful, and super satisfying meal. It’s super easy to make in under 15 minutes, and I usually like to top it with a fried egg, but it’s delicious on its own too — it’s the perfect thing to make when you want a quick, spicy meal without much fuss.
Ingredients
Yields: 2 Servings
- 2 Cups cooked white rice (best if it’s leftover from the day before, because it won’t get mushy)
- 1 Cup fermented kimchi, chopped up a bit
- 2 tbsp kimchi brine (The juice right from the jar)
- 1 tbsp gochujang (Korean chili paste)
- ½ Onion, chopped small
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 2 large eggs
- Vegetable oil for frying
- Garnish: Roasted sesame seeds and chopped green onions
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Step-by-Step Instructions
Step 1: Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Add the chopped onion and cook it until it starts to smell fragrant and becomes soft.
Step 2: Then add the chopped kimchi. Stir it in the pan for about 3 or 4 minutes (Tip: If your kimchi is really sour, adding a little pinch of sugar now helps balance the flavor)
Step 3: Add the rice, kimchi juice, gochujang, and soy sauce to the pan. Use a spoon to break up any clumps of rice and mix everything well so that every grain of rice is coated in the sauce and turns red.
Step 4: Drizzle sesame oil over the rice. Press the rice down so it flattens at the bottom of the pan and leave it there for a minute without stirring — this gives the bottom a great crispy texture and tastes delicious.
Step 5: Push the rice to the side or use a small pan to fry the eggs until the whites are set but the yolks are still runny. Serve the rice hot with the eggs on top, and sprinkle some sesame seeds and green onions.
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Why you’ll love this recipe
You’ll love this kimchi fried rice because it’s a real lifesaver for using up leftovers so nothing goes to waste. It’s budget-friendly, but it feels like a fancy meal. There’s something super comforting about breaking a runny egg yolk over spicy, seasoned rice. It’s rich, warming, and gives you that cooking pleasure; it makes the whole kitchen smell amazing.
Try this and let me know what you think in the comments!
Kimchi Fried Rice
Kimchi fried rice is the perfect quick comfort meal. Spicy, tasty, and topped with a perfect fried egg, it turns leftovers into a fancy treat in minutes.
Ingredients
- 2 Cups cooked white rice (best if it’s leftover from the day before, because it won’t get mushy)
- 1 Cup fermented kimchi, chopped up a bit
- 2 tbsp kimchi brine (The juice right from the jar)
- 1 tbsp gochujang (Korean chili paste)
- ½ Onion, chopped small
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 2 large eggs
- Vegetable oil for frying
- Roasted sesame seeds and green onions (For garnish)
Instructions
- Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Add the chopped onion and cook it until it starts to smell fragrant and becomes soft.
- Then add the chopped kimchi. Stir it in the pan for about 3 or 4 minutes (Tip: If your kimchi is really sour, adding a little pinch of sugar now helps balance the flavor)
- Add the rice, kimchi juice, gochujang, and soy sauce to the pan. Use a spoon to break up any clumps of rice and mix everything well so that every grain of rice is coated in the sauce and turns red.
- Drizzle sesame oil over the rice. Press the rice down so it flattens at the bottom of the pan and leave it there for a minute without stirring — this gives the bottom a great crispy texture and tastes delicious.
- Push the rice to the side or use a small pan to fry the eggs until the whites are set but the yolks are still runny. Serve the rice hot with the eggs on top, and sprinkle some sesame seeds and green onions.
Notes
- Tip: Day-old cold rice works better because it has less moisture, which keeps the dish from getting mushy.
- If your kimchi is really old and sour, add a little pinch of sugar while frying it to balance out the tanginess.
- For storing, keep leftover food in an airtight container in the fridge for up to 3 days. Reheat in a pan to get the texture back.
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Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 450Total Fat 10gSaturated Fat 1gUnsaturated Fat 11gCarbohydrates 75gSugar 5gProtein 16g