Quick Kimchi Fried Rice
This Quick Kimchi Fried Rice is a classic comfort food with a spicy, probiotic twist, perfect for a satisfying weeknight meal. Kimchi adds a huge punch of tangy, savory, and spicy flavor to simple fried rice, making it incredibly delicious and easy to prepare.
For 2 servings
Prepare your ingredients: Dice the yellow onion, mince the garlic, chop the kimchi into bite-sized pieces, and slice the green onions for garnish. Have your chilled rice ready.
Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add rice and soy sauce: Add the chilled cooked rice to the skillet. Pour the soy sauce evenly over the rice. Use the back of your spatula to break up any clumps of rice. Stir-fry for 3-4 minutes, tossing frequently, until the rice is heated through and some grains start to get slightly crispy.
Integrate the egg: Push the fried rice to one side of the skillet, creating a clear space. Crack one egg into the empty space. Quickly scramble the egg with your spatula until it is just cooked through but still soft. Immediately mix the scrambled egg into the fried rice, distributing it evenly.
Add kimchi: Stir in the chopped kimchi and its 2 tablespoons of juice. Continue to stir-fry for 1-2 minutes to heat the kimchi through and allow its flavors to meld with the rice.
Finish the dish: Remove the skillet from the heat. Drizzle the toasted sesame oil over the fried rice and stir well to combine all ingredients.
Prepare toppings and serve: In a separate small non-stick pan, quickly fry the remaining two eggs (one per serving) to your desired doneness, preferably with a runny yolk. Divide the kimchi fried rice among two serving bowls. Top each bowl with a freshly fried egg, a sprinkle of sliced green onions, and toasted sesame seeds. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old rice: Chilled, day-old rice is crucial for fried rice as it's drier and less likely to clump, resulting in individual, perfectly fried grains.
- 2High heat is key: Cook the rice over medium-high to high heat to achieve a slightly crispy texture and prevent it from becoming soggy.
- 3Don't overcrowd the pan: If making a larger batch, cook the rice in two separate batches to ensure even cooking and proper browning.
- 4Customize your spice: For more heat, add a teaspoon of gochujang (Korean chili paste) with the kimchi. For less, rinse the kimchi lightly before chopping.
Adapt it for your goals.
Protein Boost
Add cooked protein like diced spam, shredded chicken, or pan-fried tofu cubes along with the kimchi for a heartier meal.
Vegetable LoadedVegetable Loaded
Incorporate finely diced carrots, peas, or bell peppers with the onion and garlic for added nutrients and color.
Cheesy Kimchi Fried RiceCheesy Kimchi Fried Rice
Stir in a handful of shredded mozzarella or cheddar cheese just before serving, allowing it to melt slightly for a gooey, comforting twist.
Why this is on our healthy list.
Probiotic Rich
Kimchi is a fermented food packed with beneficial probiotics, which can support gut health and improve digestion.
Antioxidant Power
The ingredients in kimchi, such as cabbage, garlic, and chili, are rich in antioxidants that help protect cells from damage.
Source of Fiber
Rice and vegetables like onion and kimchi contribute dietary fiber, essential for digestive regularity and satiety.
Frequently asked questions
While day-old chilled rice is highly recommended for the best texture, you can use freshly cooked rice if you spread it out on a baking sheet and let it cool completely, or even briefly chill it in the freezer, to remove excess moisture.
