KIMCHI FRIED RICE
11

KIMCHI FRIED RICE

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

KIMCHI FRIED RICE

It’s one of the quintessential dishes that Korea has to offer a harmonious blend of spicy, tangy, and umami flavours when combined with one’s taste. The main ingredient itself is kimchi, which provides a unique flavour to the rice, while a Korean chilli paste called gochujang adds much to the spiciness; even a nutty aroma is added due to sesame oil, with deep flavours because of garlic. Lovely it is; having one fry top over it makes it lovely and quite rich. It is garnished with onions, a perfect dish from within. This dish is beautifully garnished to make a sweet dish that tastes so real at any time.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée

SERVING SIZE

1

CUISINE

Korean, Asian

PREPARATION / TECHNIQUES

Stir-Fry, One-Pot Wonders, Quick & Easy

OCCASION / HOLIDAY

Weeknight Dinner, Family Meals, Korean New Year, Game Night, Comfort Food

SPECIAL CONSIDERATION / DIETARY CONCERNS

Quick & Easy, Healthy, Low Fat, Dairy-Free

DISH TYPE

Rice Dish, Main Course

INGREDIENTS OF KIMCHI FRIED RICE

  • 50g cooked rice
  • 50g kimchi, chopped
  • 1/2 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp gochujang
  • 1 egg, fried
  • 1 clove garlic, minced
  • Green onions (for garnish)

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 280
  • Protein: 8g
  • Fat: 11g
  • Carbohydrates: 36g
  • Fibre: 2g
  • Sodium: 850mg

PREPARATION OF KIMCHI FRIED RICE

  • Prepare the garlic and kimchi: Chop up garlic into tiny pieces and chop the kimchi into small pieces as well.
  • Heat the sesame oil: Heat sesame oil in a pan on a medium stove. Then, you just get to heat it, put the minced garlic into it, and stir to give fragrance to prepare that for 30 seconds, not until getting burnt.
  • Add the kimchi and gochujang: Stir in the chopped kimchi and gochujang. Cooking for 2-3 minutes will be enough to soften kimchi and release its juices, besides mixing in all with the chilli paste for a much stronger flavour.
  • Stir in the rice and soy sauce: Add cooked rice and soy sauce into the pan and mix very well so that the rice gets properly coated with the sauce and kimchi. Stir-fry for 2 to 3 minutes more till the rice is heated uniformly and lightly crisped.
  • Fry the egg: Fry an egg in a separate pan to your liking. A runny yolk adds moistness, whereas a fully cooked yolk will add a sense of body.
  • Serve: Present it in a bowl topped with a fried egg and chopped green onions. Serve while hot.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS OF KIMCHI FRIED RICE

  • Use day-old rice for the best texture, as it’s less likely to become mushy during stir-frying.
  • If gochujang is not available, use a small amount of sriracha or chilli paste for spiciness.
  • Just at the end, douse with sesame oil for a heavier, nutty aroma. Plash of sesame oil at the end for a more intense, nutty aroma.

VARIATIONS

  • Add cooked chicken, beef, or tofu for extra protein.
  • Add other vegetables, such as mushrooms, peas or bell peppers, for better texture and nutrients.
  • It’s better to use brown rice or cauliflower rice.

PREPPING AND STORAGE

  • Fridge: Refrigerate leftover Kimchi Fried Rice in a covered container for 2 days. Reheat over low heat with a pan or the microwave.
  • Freezing: Donot freeze this dish because the texture of the rice change. Best to consume fresh.

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