Kimchi fried rice is a Korean-style dish that combines leftover rice with kimchi, eggs, and vegetables. It’s a quick and easy way to use up kimchi that has become too sour or spicy for your taste. Kimchi fried rice is also a great source of probiotics, vitamins, and minerals. You can customize it with your favorite veggies, meat, or tofu, and adjust the spiciness to your liking. Here’s how to make it:
Ingredients
- 2 tablespoons of oil (peanut oil gives this great flavor!)
- ½ cup of onion (diced)
- 4 garlic cloves (rough chopped)
- 2 teaspoons of ginger (finely chopped)
- 2 cups of colorful veggies (chopped, mushrooms, red bell pepper, peas, carrots, snap peas, green beans, etc)
- ¾ cup of kimchi (chopped, more to taste)
- 2 cups of rice (cooked, chilled, leftover rice works best here)
- ½ teaspoon of soy sauce (optional, only if necessary)
- ½ teaspoon of bonito granules (optional, but yummy!)
- Salt and pepper to taste
- ¼ cup of scallions (chopped)
- ¼ cup of cilantro
- 2 large eggs (poached, fried– or top with crispy tofu!)
- Garlic chili paste (or garnish with sriracha, scallions and cilantro)
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, and veggies and cook until soft, about 10 minutes.
- Add chopped kimchi and cook until heated through, about 1-2 minutes. Scoot veggies to the side, add a bit more oil and add the cold dry rice. Let this get crispy, then flip, and crispy up other side. Combine all, stir frying, about 2-3 more minutes.
- Taste and adjust the flavor by adding soy sauce, salt, bonito granules as desired.
- Transfer to a large platter or individual plates. Top with eggs or tofu and garnish with garlic chili paste or sriracha, scallions and cilantro.
