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Best Easy Kimchi Fried Rice Recipe

Name: Best Easy Kimchi Fried Rice Recipe
Total time: 25 min
Yield: 320 g
Ingredients: cooked white rice 3 cups; kimchi (with juices) 1 cup; yellow onion 0.5 cup; scallion 2 stalks; large egg 3 pieces; neutral oil 2 tbsp; soy sauce 1.5 tbsp; gochujang (Korean chili paste) 1 tbsp; sesame oil 1 tsp; toasted sesame seeds 1 tsp; ground black pepper 0.25 tsp

Tangy fermented kimchi and rice are wok-fried until slightly crispy, often topped with a runny egg. This Korean-Chinese fusion family dish is packed with probiotics and delivers bold, fresh flavor.

Cook 25 min Difficulty EASY 390 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

cooked white rice 3 cups
kimchi (with juices) 1 cup
yellow onion 0.5 cup
scallion 2 stalks
large egg 3 pieces
neutral oil 2 tbsp

Seasonings/Sauce

soy sauce 1.5 tbsp
gochujang (Korean chili paste) 1 tbsp
sesame oil 1 tsp
toasted sesame seeds 1 tsp
ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 55 g 56%

Protein 9 g 9%

Fat 14 g 35%

Serving size 320g

Cooking steps

1

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Once shimmering, add chopped onion and stir-fry for 2 minutes until translucent.
2

Add kimchi (with its juices) to the pan and sauté for 3–4 minutes, stirring often, until fragrant and some moisture evaporates.
3

Stir in the cooked rice, breaking up any clumps. Push mixture to the side, add the remaining 1 tbsp oil, and mix fully. Allow rice to sit undisturbed for 1–2 minutes to develop crisp edges.
4

Mix in gochujang, soy sauce, and ground black pepper. Stir well to coat everything evenly, continuing to fry for 2 more minutes.
5

Push the rice mixture to the side, crack in eggs, and scramble gently until just set but still slightly runny. Fold into the rice.
6

Drizzle sesame oil and fold in chopped scallions. Top with toasted sesame seeds and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient in Kimchi Fried Rice is fermented kimchi, which brings punchy flavor, tang, and depth to the dish. Its spicy, sour notes define both the aroma and overall taste, setting this fried rice apart from other varieties.

Q. Which steps are crucial for texture in kimchi fried rice?

Allowing the rice to fry undisturbed for 1–2 minutes in Step 3 is essential. This creates crispy edges and prevents sogginess, giving the fried rice its signature contrasting textures.

Q. How can I prevent the rice from becoming mushy?

Use day-old or chilled rice and break up clumps before adding to the pan. In Step 3, be sure to fry the rice on high heat long enough so excess moisture cooks off and crispiness develops.

Q. How many calories and what is the main nutrient ratio per serving?

Each serving contains about 390 kcal, with approximately 55g carbohydrates (56% of calories), 9g protein (9%), and 14g fat (35%).

Best Easy Kimchi Fried Rice Recipe

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