Kimchi fried rice. This speedy rice dish is loaded with the nutritious kimchi or fermented vegetables. Alongside gochujang or chili paste and simple rice, it creates an easy dinner idea loaded with nutrition and deliciousness. It’s incredibly tasty, each spoonful keeps you coming back more!
For those who love speedy dinner ideas, delicious fried rice recipes are an essential. Whether it’s loaded with veggies, chicken or egg, this classic dish brings nutrition and deliciousness to the dinner table. Although I love the simple version, sometimes, learning a recipe often delivers a new level of adventure.
Enter the classic Korean kimchi fried rice. Traditionally, kimchi is made with salted fermented vegetables. Fermented foods hold the reputation of being so healthy and this Korean version is no different. When incorporated into fried rice, it turns into one of the best ways to eat a classic with added nutrition.
Kimchi Fried Rice Recipe
Prep the ingredients - Apart from the classic fried rice ingredients like veggies, protein, spring onions (scallions), and rice, this version requires Korean kimchi and gochujang. These are easily available from your local grocery store. If you love more heat, you can also add a teaspoon of gochugaru or Korean chili powder.
Cook fried rice - Start with stir frying bacon or your favorite protein in a wok over high heat. Remove this from the pan, and cook onions, spring onions (scallions), carrots and garlic in the bacon fat until soft. Now, add the essential ingredients like kimchi, gochujang and sesame oil. Season and stir fry with bacon and cooked rice. And done! At this stage, you can level up the recipe with fried egg, spring onions (scallions), and sesame seeds.
More Fried Rice Recipes:
- Chili Paneer Fried Rice
- Teriyaki Fried Rice
- Chicken Chopper Fried Rice
- Shrimp Fried Rice | Prawn Fried Rice
- Turkey Fried Rice
- Special Fried Rice
- Tuna Fried Rice
- Japanese Garlic Fried Rice
- Thai Chicken Fried Rice
Kimchi Fried Rice
Ingredients
- 1 tablespoon oil
- 200 g chopped bacon
- 1 white onion finely chopped
- ¼ cup sliced white part of spring onions scallions
- ¼ cup chopped carrots
- 2 teaspoons chopped garlic
- 200 g homemade or store bought kimchi chopped
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean red chili paste
- 4 cups leftover cooked rice long grain or sushi rice
- Salt and pepper to taste
- Chopped spring onions scallions, to garnish
- Sesame seeds to garnish
- Fried egg to serve
- Seaweed or nori sheets cut into strips, to serve
Instructions
- Heat oil in a large wok over high heat.
- Add bacon. Cook, stirring, for about 3-4 minutes or until crisp and browned.
- Remove bacon from the pan.
- Reserve 2 tablespoons bacon fat in the pan. Discard the rest.
- Add onions, spring onions (scallions), carrots, and garlic. Cook, stirring, for about 2 minutes or until the onions turn soft.
- Add kimchi with the juice.
- Add sesame oil and gochujang. Season with salt and pepper.
- Stir to combine.
- Add fried bacon and cooked rice.
- Stir to combine.
- Stir fry for about 4 minutes.
- Divide fried rice among serving bowls.
- Garnish with spring onions (scallions).
- Top with fried egg and seaweed.
- Sprinkle with sesame seeds.
Video
Notes
- Substitute bacon with chicken or ground (minced) meat
- Sushi rice is ideal for this dish
Nutrition
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