Introduction
If you’re looking for a delicious and satisfying meal, look no further than this flavorful kimchi fried rice recipe. Combining the zest of kimchi with the hearty texture of rice, this dish is perfect for a quick weeknight dinner or a delightful way to use up leftover rice. With a touch of spice from gochujang and topped with a perfectly fried egg, this meal is sure to please everyone at the table.
Detailed Ingredients with measures
– 2 cups cooked rice (preferably day-old)
– 1 cup chopped kimchi
– 2 tablespoons kimchi juice
– 1 tablespoon gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 teaspoons vegetable oil
– 2 cloves garlic, minced
– 1/2 cup diced onion
– 1/2 cup frozen peas and carrots, thawed
– 2 large eggs
– Salt and pepper to taste
– Optional garnishes: sliced green onions, toasted sesame seeds, roasted seaweed strips
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Directions
1. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
2. Add the chopped kimchi to the skillet and cook for about 2 minutes, allowing it to soften and release its juices.
3. Stir in the kimchi juice, gochujang, and soy sauce, mixing well to combine all the flavors.
4. Add the thawed peas and carrots, cooking for an additional minute.
5. Increase the heat to medium-high and add the cooked rice to the skillet. Break up any clumps and stir-fry until the rice is heated through and evenly coated with the kimchi mixture.
6. Drizzle the sesame oil over the rice and mix well. Season with salt and pepper to taste.
7. In a separate non-stick pan, heat the remaining teaspoon of vegetable oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 2-3 minutes.
8. Divide the fried rice into serving bowls and top each with a fried egg. Garnish with sliced green onions, toasted sesame seeds, and roasted seaweed strips if desired.
9. Serve immediately and enjoy!
Detailed Directions and Instructions
Step 1: Sauté Aromatics
Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
Step 2: Cook Kimchi
Add the chopped kimchi to the skillet and cook for about 2 minutes, allowing it to soften and release its juices.
Step 3: Add Seasonings
Stir in the kimchi juice, gochujang, and soy sauce, mixing well to combine all the flavors.
Step 4: Incorporate Vegetables
Add the thawed peas and carrots, cooking for an additional minute.
Step 5: Stir-Fry Rice
Increase the heat to medium-high and add the cooked rice to the skillet. Break up any clumps and stir-fry until the rice is heated through and evenly coated with the kimchi mixture.
Step 6: Finish with Sesame Oil
Drizzle the sesame oil over the rice and mix well. Season with salt and pepper to taste.
Step 7: Prepare Fried Eggs
In a separate non-stick pan, heat the remaining teaspoon of vegetable oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 2-3 minutes.
Step 8: Serve
Divide the fried rice into serving bowls and top each with a fried egg. Garnish with sliced green onions, toasted sesame seeds, and roasted seaweed strips if desired.
Step 9: Enjoy
Serve immediately and enjoy!
Notes
Note 1: Rice Preference
Using day-old cooked rice helps achieve the best texture for stir-frying, as it is drier and less likely to become mushy.
Note 2: Kimchi Variety
Choose your favorite type of kimchi; the flavor will vary based on its fermentation level and spice.
Note 3: Egg Cooking Preference
Feel free to cook the eggs to your preferred doneness; for firmer yolks, extend cooking time.
Note 4: Garnish Options
The optional garnishes not only enhance the dish visually but also add additional flavors and textures.
Cook techniques
Sautéing Aromatics
Heat oil in a skillet and cook minced garlic and diced onion until the onion is translucent. This builds the base flavor for the fried rice.
Cooking Kimchi
Add chopped kimchi to the skillet and sauté for a couple of minutes to soften it and enhance its flavor.
Combining Flavors
Incorporate kimchi juice, gochujang, and soy sauce into the mixture, stirring well to ensure all ingredients meld together.
Adding Vegetables
Stir in thawed peas and carrots and cook briefly to combine flavors while avoiding overcooking.
Stir-Frying Rice
Increase heat and add cooked rice to the skillet, breaking up clumps and stir-frying until heated through and evenly coated with the kimchi mixture.
Finishing Touches
Drizzle sesame oil over the rice, mix well, and season with salt and pepper to taste for added flavor diversity.
Frying Eggs
In a separate non-stick pan, heat oil and cook eggs until the whites are set and yolks remain runny, adding a rich topping to the dish.
Plating
Serve the fried rice in bowls topped with the fried egg, and optionally garnish with sliced green onions, toasted sesame seeds, and roasted seaweed strips for added texture and flavor.
FAQ
Can I use fresh rice instead of day-old rice?
Yes, but day-old rice is preferable as it dries out slightly, helping to prevent the fried rice from becoming mushy.
What if I don’t have kimchi?
While kimchi is central to the dish, you can use pickled vegetables or skip it for a different flavor profile.
Is gochujang necessary?
Gochujang adds depth and spice, but you can substitute with another chili paste or omit it for a milder dish.
Can I add other vegetables?
Certainly! Feel free to incorporate any vegetables of your choice, such as bell peppers, broccoli, or even spinach.
How do I make it vegetarian?
Omit the eggs or substitute with tofu to keep the dish vegetarian while maintaining protein content.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Conclusion
This kimchi fried rice is a delightful, flavorful dish that combines the tanginess of kimchi with the heartiness of rice, making it a perfect meal for any time of day. The addition of a sunny-side-up egg not only enhances the dish’s presentation but also adds richness to each bite. With simple ingredients and straightforward preparation, this recipe encourages creativity in the kitchen while delivering a satisfying taste of Korean cuisine.
Vegetarian Version
Swap out the eggs for scrambled tofu or additional vegetables to create a delicious vegetarian kimchi fried rice.
Spicy Sausage Addition
Incorporate sliced spicy Korean sausage (sundae) into the stir-fry for an extra layer of flavor and protein.
Seafood Variation
Add shrimp or sliced squid to the mix for a delightful seafood twist on this classic dish.
Cheesy Delight
Top the fried rice with a sprinkle of cheese like mozzarella or cheddar for a creamy and comforting version.
Peanut Flavor Boost
Drizzle some peanut sauce over the fried rice for a nutty flavor that complements the other ingredients wonderfully.
A Fusion Twist
Experiment by adding ingredients like diced bell peppers, corn, or even pineapple to infuse different flavors and textures.
Cold Kimchi Rice Salad
Transform leftovers into a refreshing salad by mixing the fried rice with fresh vegetables and a sesame dressing.
