Kimchi Fried Rice
Kimchi Fried Rice is my recent go-to comfort meal for many reasons. Firstly, it's easy and quick to make. Secondly, I've been watching a lot of K-Dramas on Netflix, so I've been craving it. It's also a great way to use leftover rice and kimchi is a delicious nutritious food (a glorious fermented one!). This recipe is a combination of Mangchii's recipe on youtube, as well as other videos I've watched/blogs I've read, with the addition of some of my own preferences. Feel free to add whatever toppings you like (veggies/meat/tofu) and omit anything you don't like. To make this vegan just be sure to buy Vegan kimchii and skip the fried egg.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups rice
- 1½ cup kimchi
- 2 tbsp kimchi juice
- 1½ tbsp gochujang (Korean chili paste)
- 1 tbsp canola oil
- 2 tbsp sesame oil
- 5 shiitake mushrooms, sliced
- 1 medium onion, diced
- ½ carrot, julienned
- 1 inch ginger, grated
- 2 cloves garlic, chopped
- 2 eggs
- 1 handful green onions
- 1 pinch sesame
- 2 packets Korean seaweed, cut finely
1. Heat pan on medium heat. Add canola oil.
2. Sauté garlic, ginger and onion until soft.
3. Add kimchi, carrot and mushrooms. Fry until soft.
4. Add in rice. Fold rice in gently, instead of packing or pressing, to keep the grains loose.
5. Add kimchi juice and gochujang.
6. Cover and lower the heat (for a crispy layer of rice at the bottom!)
7. In a separate pan, fry two eggs.
8. Uncover the fried rice and drizzle sesame oil over the top.
9. Transfer the eggs to the top of the rice.
10. Garnish with spring onions, seaweed and sesame.