This Kimchi Fried Rice recipe will knock your socks off! Turn leftover rice into an exciting dish using Korean ingredients.
If you love kimchi or kim chee as much as I do, then this homestyle fried rice is right up your alley. You can put this Korean side dish of salted and fermented vegetables on literally anything. Kimchi fried rice gives you a taste of Korea along with its delightful flavors.
It’s the best fried rice dish that you can throw in anything that’s been in your fridge like half of a carrot, some loose mushrooms and even strips of beef. But, I’ll be sharing a simple recipe and it’s up to you to be creative and make it your own.
What is Kimchi?
Filipinos are no strangers when it comes to Korean cuisine. These past few years, Korean restaurants or samgyeopsal restaurants have been the popular choice to eat out. With the vast options of side dish that accompanies the grilled meat, kimchi is the most recognizable.
It is a staple side dish of salted and fermented vegetables usually napa cabbage and radish. Either fresh or fermented, it pairs perfectly well with everything from grilled meats to noodles. Try making your own kimchi, it may look complicated to make at first, but it really is simple to do.
Best rice to use?
This fried rice recipe is not only tasty but also economical since day-old rice don’t go to waste.
Can I use fresh rice?
You want to make fried rice but you don’t have day-old rice? Use freshly cooked rice! Just make the rice intentionally drier by adding slightly less water when you steam it.
Other topping ideas
I was not exaggerating when I said that you can add anything you want to your fried rice and even make it into vegan kimchi fried rice. Here are some suggestions to get you started.
Make your fried rice more epic by giving it extra heat by adding some gochujang which is a common ingredient or condiment in Korean recipes.
How to serve and store
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Kimchi Fried Rice
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 3 bunch scallion (chopped)
- 5 pieces bacon (cut into bits)
- 1 cup kimchi
- 1/2 cup kimchi juice
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 cups day-old rice
- salt and pepper (for seasoning)
- In a large skillet or wok, fry the bacon pieces over medium high heat until crispy. Without removing the oil rendered from bacon, transfer in a plate and set aside.5 pieces bacon
- Add vegetable oil and sauté onion until translucent. Tip in scallion an cook until wilted.1 tablespoon vegetable oil, 1 medium onion, 3 bunch scallion
- Tip in day-old rice and stir-fry for 3-4 minutes. Add kimchi and kimchi juice and mix to incorporate.1 cup kimchi, 3 cups day-old rice, 1/2 cup kimchi juice
- Pour soy sauce, sugar and mix well to incorporate. Taste and adjust seasoning if needed.2 tablespoon soy sauce, 1 tablespoon sugar, salt and pepper
- Add sesame oil and continue stir frying for a minutes to mix well. Tip in the cooked bacon and stir to distribute.1 teaspoon sesame oil
- Remove from from skillet and transfer in serving plates. Top with fried egg, nori strips and green onion. Serve and enjoy. Bon appetit!