Kimchi Fried Rice
A simple Korean fried rice made with only five ingredients: cooked white rice, chopped kimchi, kimchi juice, sesame oil, and vegetable oil.
Servings: 2 people
Calories: 274kcal
Cost: $
Equipment
- 1 Frying pan A wide pan gives the rice more contact with the heat, which dries the grains faster.
Ingredients
- 2 1/2 cups cooked white rice day-old, chilled
- 3/4 cup kimchi chopped
- 2 tablespoons kimchi juice from the jar
- 1/2 teaspoon sesame oil toasted
- 1 teaspoon vegetable oil
Instructions
- Heat the vegetable oil and sesame oil in a pan.1/2 teaspoon sesame oil, 1 teaspoon vegetable oil
- Add the chopped kimchi. Cook for 1 to 2 minutes.3/4 cup kimchi
- Add the cooked white rice. Stir-fry for 3 to 5 minutes.2 1/2 cups cooked white rice
- Pour in the kimchi juice. Stir and continue cooking for 2 minutes.2 tablespoons kimchi juice
- Transfer to a serving plate. Enjoy with galbi.
- Share and enjoy!
Notes
Make ahead – Chop the kimchi and measure out the juice the night before, then keep both in the refrigerator beside the rice. Everything goes into the pan without stopping in the morning.
Pan choice – Carbon steel or cast iron holds heat better than nonstick and gives the rice a light crust on the bottom. Nonstick still works, but keep the flame a little higher.
Scaling – Doubling the recipe in one pan crowds the rice and steams it. Cook two separate batches, or move to a wide wok and add the kimchi juice one tablespoon at a time so the rice never floods.
Sourcing – Most jarred kimchi is made with fish sauce or salted shrimp. Look for a label marked vegan or vegetarian if you are cooking for someone who avoids seafood.
Nutrition
Calories: 274kcal | Carbohydrates: 57g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 54IU | Calcium: 39mg | Iron: 2mg