Ingredients

  • Serves 2 people
  • 2 cups cooked japanese rice (substitute with jasmine rice)

  • 1 cup kimchi (chopped)

  • 2 spring onions (chopped)

  • 2 tsp sesame oil

  • 4 tbsp kimchi juice

  • 2 tsp gochujang (korean chili paste)

  • 2 tsp sugar

  • ½ tsp sesame seeds

Recipe Courtesy of Asian Food Network

Kimchi Fried Rice

Perfectly seasoned and fried in kimchi juices, this Kimchi fried rice will definitely satisfy your cravings. Here’s how to have just a little taste of Seoul, perfect for a quick lunch!
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 10 min
  • 5 min
  • 10 min
  • 4 steps
  • 9 Ingredients
  • Easy
  • 4 steps
  • 9 Ingredients
  • 10 min
  • 5 min
  • 10 min

Instructions

  1. Mix the sauce

    • In a small bowl, mix together 4 tbsp kimchi juice, 2 tsp gochujang and 2 tsp sugar until dissolved. Set aside

  2. Stir-fry kimchi

    • In a pan on medium-high heat, heat up 2 tbsp vegetable oil and stir-fry kimchi for 2 minutes.

  3. Add in rice and sauce

    • Add in sauce and cooked rice, then stir-fry for 3 minutes to ensure everything is well mixed and rice is evenly coated with the sauce.

    | It is best to use leftover rice from the night before. Refrigerated rice loses its moisture content, so your fried rice will not be too mushy and wet, resulting in a better texture.


  4. Season with sesame oil and spring onion

    • Stir in 2 tsp sesame oil and spring onions.

Garnish and Serve!

Transfer kimchi fried rice onto serving plate or dish. Garnish with sesame seeds and serve hot.

 

Reviews

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.