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Korean easy kimchi fried rice close up
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Kimchi Fried Rice

Easy kimchi fried rice is a popular Korean fried rice. This simple and easy kimchi fried rice recipe has detailed instructions and a video to show how to make Korean kimchi fried rice at home. 
Course Main Course, Side Dish
Cuisine Asian, Korean
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 263kcal
Author Tracy O.

Ingredients

  • 3 cups Cooked rice
  • 1 cup Homemade kimchi
  • ¼ cup Kimchi juice
  • 2 tablespoons Korean chili paste
  • 1 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil (½ tablespoon for stir fry shallot and ½ tablespoon for stir fry eggs)
  • 2 Eggs
  • 1 Shallot (Medium sized)
  • 4 sticks Green onion
  • 1 teaspoon Roasted sesame seeds (Optional)
  • 1 sheet Korean roasted nori sheet (A4 sized, optional)

Instructions

  • Cut 4 sticks of green onion and set it aside.
  • Dice 1 medium sized shallot.
  • Roughly cut 1 cup of homemade kimchi into pieces.
  • Beat 2 eggs in a container and set it aside.
  • Pour ½ tablespoon of vegetable oil into the wok and turn on medium high fire. Then, add the diced shallot. Stir fry them a little bit.
  • After that, add 3 cups of cooked rice into the wok and loosen up the rice.
  • Next, add the cut homemade kimchi and ¼ cup of kimchi juice. Stir fry them a little bit.
  • After, add 2 tablespoons of Korean chili paste. (Suggest to add a tablespoon at a time to your taste.) Then, stir fry it and make sure the paste mixes well with the rice. 
  • Pour 1 tablespoon of sesame oil and keep stir frying the rice. 
  • The following step, move the rice to the side of the wok. Pour ½ tablespoon of vegetable oil and the beaten eggs. Stir fried the eggs and mix with the rice.
  • Turn off fire. Add the cut green onion, 1 teaspoon of roasted sesame seeds and mix them. 
  • Lastly, cut a big roasted Korean nori sheet (like A4 size) into strips. Put on top of the rice and ready to serve. 

Video

Notes

Cooking tips for how to make kimchi fried rice? 

  • It’s the best to use cooked leftover rice. If it is refrigerated, take the rice out the fridge for 30 minutes before cooking. Or, you can cover with a wet paper towel and microwave for a minute to soften the rice. 
  • Since I use homemade kimchi, the taste may be slightly different. Therefore, add Korean chili paste to your taste.
  • I love to use shallot to stir fried rice because it gives a great aroma to the rice. However, you can use onion if you want to substitute. 
  • Roast nori sheets and sesame seeds are optional, you don’t have to add them. 

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg