Kimchi Fried Rice Recipe
Loaded with kimchi, mushrooms, and other veggies, Korean kimchi fried rice (kimchi bokkeumbap ) comes together in under 30 minutes and makes for a great weeknight meal. Top it with a soft-boiled egg for a perfectly balanced dish.
Servings: 2 people
Ingredients
- 2 cups cooked rice
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- ¼ cup chopped onion
- ¼ cup chopped green onions
- ½ cup squeezed and chopped kimchi
- 100 grams mushrooms sliced
For the Sauce:
- 1 tablespoon toasted sesame oil
- 1 tablespoon kimchi liquid
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Instructions
- Drizzle a teaspoon of sesame oil over the rice and use your fingers to mix it, so each grain of rice is coated with oil, and there are no big clumps.
- Stir together 1 tablespoon toasted sesame oil, 1 tablespoon kimchi liquid, 2 tablespoon gochujang, 1 tablespoon rice vinegar, and 1 tablespoon honey in a bowl and set aside.
- Heat 2 tablespoon unsalted butter in a large wok over medium heat. A thin round-bottomed wok will work best but you can use a wide skillet too.
- When the butter is melted, add 2 teaspoon minced garlic, ¼ cup chopped onion and ¼ cup chopped green onion to the wok and fry for a minute.
- Add ½ cup squeezed and chopped kimchi, and 100 g chopped mushroom and cook for 3-4 minutes, stirring occasionally.
- Now add the sauce that we mixed earlier, and the cooked rice to the wok. Toss and stir-fry the rice until all of the liquid has been absorbed by the rice (3-4 minutes). You can tell when the rice is ready when it fluffs up and stops being sticky.
- Garnish with chopped green onions and top with a soft boiled or fried egg. Serve hot.
Video
Notes
This recipe turns out best when prepared with day-old rice. Use any small or medium grain steamed rice. Basmati rice also works perfectly.
If you are cooking the rice fresh, then spread it on a baking tray and freeze it for 15 minutes before adding it to the wok.
If the kimchi is not mature, you will not get enough liquid. In that case, replace the shortfall with rice vinegar.
Feel free to use other veggies such as, carrots, bell peppers, broccoli, Asian greens, green beans, baby corn, spinach, kale, etc. You can even add tofu to this stir-fried recipe.
Add shredded chicken, shrimp, fish, crispy bacon, cooked pork, egg, or crumbled sausages to this rice to make a non-vegetarian version.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 179mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
