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Kimchi Fried Rice
Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It's a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don't panic! It's not nearly as spicy as it looks and it's easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!
👥 4 Servings⏱️ Prep & Cook: 16 min⏳ Prep: 10 min🔥 Cook: 6 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●stove
📝 Preparation Steps
1
Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn't make the rice soggy.
2
Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you're short).
3
Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/⏱️ 2 minutes until just-wilted, then remove to a plate.
sesame oil (, toasted, separated (1 tsp + 1 tsp))2 tspoil (, vegetable, peanut or canola)1 tbsp(packed) kimchi (Note 3)1 cup
4
Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for ⏱️ 20 seconds until it's lightly golden. Add gochujang and cook for ⏱️ 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.
gochujang (Korean chilli paste, Note 2)1 tbsp(packed) kimchi (Note 3)1 cupsesame oil (, toasted, separated (1 tsp + 1 tsp))2 tspoil (, vegetable, peanut or canola)1 tbsp
5
Cook kimchi – Add kimchi and cook for ⏱️ 1 minute, just to heat it through (kimchi doesn't need to be cooked) and drive off any excess moisture.
(packed) kimchi (Note 3)1 cupcooked (, day old white rice (Note 4))3 cups
6
Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/⏱️ 2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.
gochujang (Korean chilli paste, Note 2)1 tbsp(packed) kimchi (Note 3)1 cup
7
Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.
sesame oil (, toasted, separated (1 tsp + 1 tsp))2 tspoil (, vegetable, peanut or canola)1 tbsp(packed) kimchi (Note 3)1 cup
8
Serve, topped with garnishes of choice!
Nutrition Facts
calories
243 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
19 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
41 mg
carbohydrate Content
39 g
saturated Fat Content
1 g
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