Why did my fried rice turn soggy?

Usually the rice was too moist, the kimchi was very wet, or the pan was overcrowded. Use cooled rice, fry in a wide pan, and cook the kimchi down first.

Do I need to add salt if there is soy sauce and kimchi?

Often only a tiny pinch is enough. Taste at the end because kimchi and soy sauce can already make the dish quite salty.

Can I make this recipe ahead of time?

Yes. Cook it, cool it promptly, and refrigerate it. Reheat in a hot pan so the rice loosens and the edges crisp up again.

Is sesame oil added for cooking or for flavor?

In this recipe it is mainly for flavor. Adding it with the kimchi base preserves its nutty aroma better than using it as the main frying oil.

What kind of kimchi works best here?

A well-fermented, tangy napa cabbage kimchi works best because it stands up to the rice and keeps its flavor after frying.

Home / Recipes / other / Kimchi Egg Fried Rice

otherEasynon vegetariandairy freenut free

Kimchi Egg Fried Rice

RATING

4.6/5(167)

TASTE SCORE

9/10

Tangy kimchi, fluffy rice, and soft scrambled eggs come together in a fast, savory fried rice that tastes bold and comforting. It is a great way to use leftover rice and makes a satisfying small main or hearty side.

PREP

10m

COOK

12m

SERVES

1 CUP

671 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the rice and toppings.
1.Break up any clumps in the cooled rice with clean fingers or a fork.
2.Chop the kimchi finely so it mixes evenly through the rice.
3.Separate the spring onion whites and greens, then keep them aside separately.
4.Beat the eggs in a bowl with the black pepper and salt.
fry · ~2 min
Scramble the eggs.
Heat 1 tbsp oil in a wide pan over medium heat. Pour in the eggs and cook gently, stirring just until softly set. Transfer to a plate.
TIPDo not overcook the eggs here; they will warm again with the rice.
saute · ~4 min
Cook the kimchi base.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add the spring onion whites and garlic, then cook until fragrant (30-40 sec).
3.Add the chopped kimchi and cook over medium-high heat until slightly jammy (2-3 min).
4.Stir in the soy sauce and sesame oil.
TIPLet the kimchi fry a little instead of just warming it; this deepens the flavor.
saute · ~4 min
Fry the rice.
Add the cooled rice to the pan and toss well so every grain is coated. Stir-fry over high heat for 3 to 4 minutes until the rice is hot and lightly toasted at the edges.
TIPCold rice works best because it stays separate and does not turn mushy.
assemble · ~1 min
Fold in the eggs and greens.
Return the scrambled eggs to the pan and add most of the spring onion greens. Toss gently for 30 to 45 seconds until everything is evenly mixed and heated through.
garnish
Garnish with sesame seeds and the remaining greens.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Spread freshly cooked rice on a tray to cool quickly if you do not have day-old rice; dry grains fry up better.
2
Squeeze very wet kimchi lightly before chopping so the rice fries instead of steaming.
3
Cook the kimchi until it looks glossy and slightly reduced; that jammy stage gives deeper flavor than raw kimchi.
4
Use a wide pan or wok so the rice can contact the heat and toast at the edges instead of clumping.
5
Add soy sauce around the hot pan, not directly onto the rice mound, so it disperses evenly without soggy spots.
6
Fold the soft eggs back in at the end to keep distinct tender curds rather than dry bits.
7
Taste before adding extra salt because kimchi and soy sauce already bring plenty of salinity.