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.