Kimchi Fried Rice
This Korean comfort food is bold, spicy, and deeply savory, thanks to one magical ingredient! kimchi. It’s the ultimate pantry meal, ideal for weeknights, lazy Sundays, or anytime you’re staring at a container of leftover rice and wondering what to do with it.
Ingredients
- 2 cups day old rice, breakup clumps with spatula or hands
- 2 tbsp kimchi juice
- 1 cup kimchi, chopped
- 1/2 brown onion, thinly sliced
- 2 tbsp soy sauce
- 2 clove garlic, minced
- 1 tbsp sesame oil
- spring onion, whites and greens separated
- neutral oil
- sesame seeds, (optional)
- Optional protein: bacon, tofu, or spam
Instructions
- Heat oil in a pan. Add garlic and onion, sauté until onions are translucent and soft.
- Add kimchi and option protein.
- Stir in rice, kimchi juice and soy sauce, cook for approx. 4–5 mins. Tip: Spread the rice around the pan and leave it undisturbed for 3-4 minutes on high heat to create a crispy crust if you enjoy texture!
- (optional step) Fry an egg separately and place on top of rice so the runny egg yolk can mix into the rice.
- Garnish with green onions, sesame seeds and dash of sesame oil.