Fiery Kimchi Fried Rice

$- 2 cups cooked rice (preferably a day old for best texture) - 1 cup kimchi, chopped into bite-sized pieces - 1 tablespoon vegetable oil (or your favorite cooking oil) - 2 cloves garlic, minced - 1 small onion, diced finely - 1 carrot, diced small - ½ cup frozen peas - 2 green onions, sliced (reserve some for garnish) - 2 large eggs (optional, for a protein boost) - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean chili paste for a spicy kick) - Salt and pepper to taste - Sesame oil for drizzling - Sesame seeds for garnish Using these ingredients, you can make a dish that is both spicy and satisfying. The base is cooked rice, which must be cool or a day old. This helps the rice fry nicely without getting mushy. Kimchi gives the dish its unique flavor, so choose a variety you like best. You can add garlic and onion for depth. They bring out the flavors and create a lovely aroma. I like to include extra veggies like carrots and peas. They add color and crunch. If you want to boost protein, add eggs. They make the dish more filling. The soy sauce and gochujang add saltiness and heat. Be careful with the gochujang; it can be quite spicy. Finish with sesame oil and seeds for a nice touch. This dish is all about balance, so feel free to adjust the seasonings. Enjoy creating this flavorful meal! {{ingredient_image_2}} 1. Heat the oil: Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Wait until the oil shimmers. 2. Sauté garlic and onion: Add 2 cloves of minced garlic and 1 small diced onion. Cook them for about 2-3 minutes. You want the garlic to smell nice and the onion to turn soft and clear. 3. Add the carrot: Next, toss in 1 small diced carrot. Stir and cook for another 3 minutes. This step helps the carrot soften and blend in with the flavors. 4. Stir in the kimchi: Now, add 1 cup of chopped kimchi to the skillet. Let it cook for 2-3 minutes. This will help the kimchi's spicy flavors mix into the dish. 5. Mix in the rice: Add 2 cups of cooked rice. Use a spatula to break any clumps. Mix everything well so the rice gets coated in the kimchi and veggies. 6. Drizzle soy sauce and gochujang: Pour in 2 tablespoons of soy sauce and 1 tablespoon of gochujang. Stir to combine all the flavors. 7. Add peas and green onions: Toss in ½ cup of frozen peas and 2 sliced green onions. Season with salt and pepper. Cook for another 3-5 minutes. This will give your rice a crispy bit at the bottom. 8. Incorporate eggs: If you want to include eggs, push the rice to one side. Crack in 2 large eggs into the empty space. Scramble the eggs until they are fully cooked. Then fold them into the rice mixture. 9. Finish with sesame oil: Remove the skillet from heat. Drizzle some sesame oil over the fried rice. Give it a light toss to mix. Your spicy kimchi fried rice is ready to enjoy! Using day-old rice is key for great fried rice. It dries out a bit, which helps make the rice crispy. Fresh rice can work too, but it needs some care. If you must use fresh rice, spread it out on a baking sheet. Let it cool for about 30 minutes. This will help it dry out a little. Gochujang gives kimchi fried rice its spicy kick. You can adjust the spice by using less gochujang. Start with one teaspoon if you want it milder. You can also use sriracha or even a mild chili paste instead, if you prefer. Serve your spicy kimchi fried rice in a bowl for a nice look. Top it with green onions and sesame seeds for crunch. You can also add a few slices of fresh cucumber on the side. This adds a cool contrast to the heat of the dish. Extra kimchi on the side is a great idea for those who like more spice! Pro Tips Use Day-Old Rice: For the best texture, use rice that has been cooked and refrigerated for at least a day. This will help the grains to firm up and prevent them from becoming mushy during frying. Customize the Spice Level: Adjust the amount of gochujang according to your heat preference. You can also add fresh chilies or chili flakes if you want an extra kick! Texture Matters: Allow the fried rice to develop a crispy bottom by not stirring it too often while it's frying. This will add a delightful crunch to the dish. Garnish for Freshness: Don’t skip the green onions and sesame seeds as garnish. They add a fresh flavor and a nice crunch that elevates the overall dish. {{image_4}} You can easily make this dish vegetarian by skipping the meat. Instead, add more veggies. Try bell peppers, zucchini, or mushrooms. They bring color and taste. You can also use extra kimchi for a bolder flavor. Don’t forget to add some tofu for protein. It soaks up flavors well. If you want a protein boost, try adding chicken or beef. Cook them first and set them aside. Mix them into the rice near the end. Tofu is a great choice too. It’s a tasty option for vegetarians. You can also use eggs. Scrambled eggs or fried eggs on top work great. They add richness and flavor. To enhance the taste, think about other sauces. Sriracha or sesame oil can add extra kick. You can also add a splash of rice vinegar for balance. Flavored oils, like chili oil, bring a new layer. Use aromatics like ginger or shallots for more depth. They make your fried rice even more exciting. To store your spicy kimchi fried rice, use an airtight container. Glass or plastic containers work well. Make sure the rice cools to room temperature first. This helps keep it fresh. You can store it in the fridge for up to three days. For quick reheating, the microwave is the easiest. Place the rice in a microwave-safe bowl. Add a splash of water to prevent it from drying out. Cover it with a damp paper towel. Heat it for one to two minutes, stirring halfway through. If you prefer using a skillet, heat a little oil in the pan. Add the rice and stir it often. This method gives the rice a nice crisp. Heat until it’s hot and ready to eat. Yes, you can freeze spicy kimchi fried rice! This is a great way to save leftovers. Let the rice cool completely before freezing. Transfer it to a freezer-safe bag or container. Remove as much air as possible. Label it with the date for easy tracking. To thaw, place the frozen rice in the fridge overnight. If you're in a hurry, you can use the microwave. Heat it on a low setting until it softens. Enjoy your delicious fried rice anytime! The best type of kimchi for fried rice is napa cabbage kimchi. It has a nice crunch and a bold flavor. You can also use radish kimchi for a different taste. Each type brings its unique twist. If you want less spice, look for mild kimchi varieties. Always choose kimchi that is fermented well for richer flavor. Yes, you can use fresh rice. However, it may make your dish a bit sticky. Day-old rice has dried out slightly, which helps it fry better. Fresh rice can clump together when heated. If you use fresh rice, spread it out on a tray to cool. This step helps reduce stickiness and improves texture. It can be gluten-free! Use gluten-free soy sauce instead of regular soy sauce. Many brands offer this option. For gochujang, check the label for gluten-free versions. Some brands may add wheat in their ingredients. Always read labels to ensure your meal is safe and gluten-free. You've learned how to make a tasty Kimchi Fried Rice. Start with cooked rice and your favorite kimchi. Sauté garlic and onion, then mix in fresh veggies. Season it with soy sauce and gochujang for flavor. Remember to adjust spice levels to fit your taste. You can personalize your dish by adding proteins or more veggies. Store any leftovers in the right container. Keep experimenting and enjoy each bite, because cooking is all about having fun and sharing meals!$

A spicy and flavorful fried rice dish featuring kimchi, vegetables, and optional eggs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Korean

Servings 2

Calories 400 kcal

Ingredients

2 cups cooked rice
1 cup kimchi, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, diced
1 small carrot, diced
0.5 cup frozen peas
2 stalks green onions, sliced
2 large eggs
2 tablespoons soy sauce
1 tablespoon gochujang
to taste salt and pepper
for drizzling sesame oil
for garnish sesame seeds

Instructions

Begin by heating the vegetable oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the minced garlic and diced onion. Sauté them together for about 2-3 minutes, or until the garlic is fragrant and the onion turns translucent.
Next, incorporate the diced carrot into the mix. Continue cooking for an additional 3 minutes, stirring occasionally, until the carrot begins to soften.
Stir in the chopped kimchi, letting it cook for another 2-3 minutes. This step allows the kimchi to release its flavor and meld beautifully with the other ingredients.
Add the cooked rice to the skillet. Use a spatula to break apart any clumps, mixing it thoroughly with the kimchi and vegetable mixture until everything is well combined and the rice is evenly coated in flavors.
Drizzle the soy sauce and gochujang over the rice. Stir everything together for an even distribution. Add the frozen peas and sliced green onions, then season with salt and pepper to taste. Allow the rice to fry for an additional 3-5 minutes, letting it develop a bit of crispy texture on the bottom.
If including eggs, push the fried rice to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked. Once done, fold the scrambled eggs into the rice mixture.
Remove the skillet from heat. Drizzle a small amount of sesame oil over the fried rice and give it a light toss to incorporate the flavor throughout.
Serve your delightful fiery kimchi fried rice hot, garnished with the reserved sliced green onions and a sprinkle of sesame seeds for an extra crunch.

Notes

For an appealing serve, consider using a bowl. Top each serving with a few extra sesame seeds and a sprinkle of green onions for a fresh touch. Serve with extra kimchi on the side for those who prefer an extra punch!

Keyword fried rice, kimchi, spicy, vegetarian