Hey there, fellow foodies! *waves*
If you’re craving a quick, flavorful, and satisfying meal, look no further. Today, we’re diving into the world of Korean cuisine with an Easy Kimchi Fried Rice recipe that will leave your taste buds doing a little jiggle-jiggle. With just a handful of ingredients and minimal prep, you’ll have a mouthwatering dish ready in no time.
Kimchi has gained immense popularity recently, but for those who might not be acquainted with it, kimchi is essentially a traditional Korean condiment created by fermenting and salting vegetables, typically employing napa cabbage or Korean radish. While its flavor can differ, it generally offers a spicy, tart, and subtly tangy profile. A wide selection of seasonings are used to make kimchi, including Korean chili powder, spring onions, garlic, ginger..etc. It is then fermented before you can actually eat it. Think of it as sauerkraut minus a whole lot of seasonings. The fermentation process gives kimchi its characteristic sour taste and also provides a number of health benefits, including improving gut health. It is mostly eaten as a side but it goes well as an ingredient in soups and stir-fries too.
I used store-bought kimchi in this recipe for convenience. However, you can also be a superhero and make your own kimchi if you are feeling adventurous. This dish is simple to make and is perfect if you have leftover rice in the fridge. You can add any protein you like to this dish, such as chicken, prawns, or beef. I personally like to top it off with a sunny-side-up egg and more kimchi.
This Easy Kimchi Fried Rice is packed with bold flavors and a satisfying kick. This recipe is not only delicious but also super practical for those busy weeknights when you need a quick and hearty meal in under 30 minutes. So, grab your ingredients, roll up your sleeves, and treat yourself to a taste of Korea that’s easy to make right in the comfort of your own kitchen.
- 2 bowls of steamed rice
- ⅔ cup chopped kimchi
- 2 tbsp kimchi juice (spicy red juice from a jar of kimchi)
- 1 tbsp gochujang
- 1 tbsp vegetable oil
- 1 tsp chopped garlic
- 1 tsp toasted sesame oil
- 1 stalk green onion, sliced
- 1 tbsp roasted sesame seeds
- 1 sheet Roasted seasoned seaweed, shredded
- To serve
- More kimchi
- Sunny Side up
- Heat vegetable oil in a wok/pan.
- Add garlic to the pan and stir for 10 seconds.
- Add the kimchi and stir fry for 1 minute.
- Add rice, kimchi juice and gochujang. Stir all the ingredients together for about 5 minutes.
- Add the sesame oil and mix them well. Remove the pan from the heat.
- Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips.
- Place the cooked egg on top.
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