Kimchi Fried Rice
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Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!
I cannot even begin to tell you how much I love kimchi fried rice.
It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.
Personally I like to keep this meatless but you can dress this up with your choice of protein – rotisserie chicken, ground pork, or even ground beef.
But all I really need is that runny egg on top, letting it drip right into the fried rice goodness. It mellows out a bit of the heat while keeping you full and protein-happy.
If you like extra heat, try adding additional gochujang. It packs quite a punch!
Kimchi Fried Rice
Ingredients
- 1 ½ cups jasmine rice
- 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon gochujang, Korean red pepper paste
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 teaspoons freshly grated ginger
- 1 (3.5-ounce) package shiitake mushrooms, sliced
- 1 cup matchstick carrots
- ½ bunch kale, stems removed and leaves chopped
- 4 fried eggs
- ¼ cup nori strips
- 2 green onions, thinly sliced
- 1 tablespoon black sesame seeds
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
- Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
- Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
- Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
Notes
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Made this with cauliflower rice. Very good!
This recipe was perfect and delicious! My fiance LOVED this recipe. Will definitely make again. Made it with cauliflower rice and it was great!
I lived in Korea for 8 years, and 김치볶음밥 was one of my favourites. I tried ths recipe this morning, and it was like being there again! Great recipe! Same goes for your bulgogi recipe!
It’s April 2020- we are ‘locked in’ for the isolation, but I love Korean. So I used what I had on hand.
I had kimchi juice, very little kimchi, Kale, carrots, celery, onion, mushrooms, garlic; ginger… I added a tad of steak pieces.
I considered using tofu on the side, but decided we had enough food and saved it for later. I also have rice cakes- but didn’t want to make it too sticky.
Recipe was delicious! My kids had seconds.
Great recipe! I didn’t use the kale since my husband doesn’t like it but couldn’t tell if we should’ve kept it since it was so damn delicious. Thank you!
You Red GO OK Yes UP 1979 Dirk Drive Wedding Monique Chavonne Riggins Yes
Looks awesome. But, store bought Kimchi is not acceptable in our house. Here is a great recipe.
KIMCHI
2 heads Napa cabbage
1 1/4 cups sea salt
1 TBSP fish sauce (more if desired) (can substitute Anchovies).
5 green onions, chopped
1/2 white onion, minced
2 cloves garlic, pressed
2 TBSP white sugar (or substitute 1 ripe apple + 1 Korean Pear, mashed and mixed w/a little water).
1 tsp. ground ginger
5 TBSP Korean Chile powder
Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large container with tight fitting lid or large Zip Lock Bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Put lid tightly on container and leave at room temperature for 6 hours.
RINSE THE SALT from the cabbage leaves (rinsing the cabbage VERY WELL is VERY IMPORTANT or you will have VERY SALTY Kimchi). Now, drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean Chile powder over the mixture. Wear plastic gloves to protect your hands and rub the Chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.
Makes 14 cups
Fabulous. I scrambled the egg into the rice but otherwise exactly the same.
Yum yum yum Had this for lunch today and oh my goodness it is so tasty. Such a simple flavoursome dish! Thankyou
I’ve made this a few times and I love it!! Its so easy to just grab a few things from the store on my way home and make this for dinner when I don’t feel like making a huge meal. The rice leftovers taste just as good reheated – just make sure to make the egg fresh every time!
The leftovers are the best! 🙂
This looks amazing. Do you have a preferred brand of store-bought kimchi? I haven’t had much luck with the ones I buy!
Kaur, I find that the ones from the Korean market are truly best! 🙂
I was wondering if that dish will be good to reheat the next day? as a lunch option? its looks lovely 🙂
Absolutely! Although I would cook the eggs right before serving, or omit if needed. Hope that helps, Agnieszka! 🙂
Thank You 🙂 I am so impressed with your recipes, I love to try all of them 😛
If I was to use leftover rice, would I use 3 C. like the liquid you added? Or even more?
Yes, 3 cups should work just fine.
Really, really good! Thank you for posting this. I can see it being a staple in my home.
Love your recipes, is there anyway to send them to my Google home in my kitchen?
Not at this time. Sorry, Dave!
I want to try this. Is the recipe calling for fresh or dried shitake? I can only find dried where I live.
I so have to try kimchi fried rice it looks so good! And I love how you garnished the dish with nori!
Looks delicious. One of my favorite dishes the wife makes. She’ll chop up some bacon and cook it as part of the stirfry. And I love extra egg yolk in mine. One whole egg and two separated yolks for me.
Sounds amazing!
This looks delicious! I can’t wait to try it.