Go Back
- 2 cups cooked jasmine rice (preferably day-old) - 1 cup kimchi, chopped (and the juice reserved) - 1 tablespoon vegetable oil - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon gochugaru (Korean chili flakes) - optional for extra heat - 2 green onions, chopped - 2 cloves garlic, minced - 1 large egg The main ingredients for Quick Kimchi Fried Rice make it a fast and tasty dish. The jasmine rice gives a nice texture. Use day-old rice for the best results. Kimchi adds bold flavors and a kick. The vegetable oil helps to fry the rice and kimchi well. For seasonings, soy sauce brings saltiness and depth. Sesame oil adds a nutty taste that warms the dish. Gochugaru gives a spicy touch. Adjust the amount based on your taste. Don’t forget the garlic and green onions! They add fresh notes and brightness. The egg binds everything together and gives creaminess. It’s the perfect topping that makes the dish rich and satisfying. - Gather all ingredients. You will need: - 2 cups cooked jasmine rice - 1 cup chopped kimchi - 1 tablespoon vegetable oil - 2 green onions, chopped - 2 cloves garlic, minced - 1 large egg - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon gochugaru (optional) - Sesame seeds for garnish - Prepare the skillet. Use a large skillet or wok for even cooking. - Heat the oil in the skillet over medium-high heat. - Add the minced garlic. Sauté it for about 30 seconds. The garlic should smell great. - Add the chopped kimchi to the skillet. Sauté it for 3-4 minutes. Let it caramelize for extra flavor. - Push the kimchi to one side of the skillet. Crack the egg into the empty space. - Scramble the egg until fully cooked. Mix it with the kimchi. - Add the cooked jasmine rice to the skillet. Break apart any clumps. - Pour in the reserved kimchi juice, soy sauce, sesame oil, and gochugaru, if using. Mix well to coat the rice. - Stir-fry the mixture for another 3-5 minutes. Heat it through while adjusting seasoning if needed. - Remove from heat. Garnish with chopped green onions and sesame seeds before serving. Using day-old rice is key for great fried rice. Fresh rice can be too sticky. Day-old rice has drier grains, which help it fry nicely. If you don’t have jasmine rice, you can use other types. Long-grain rice or basmati works well too. These options keep the dish light and fluffy. You can make this dish your own by changing the spice. Gochugaru adds heat, but start slow. A little goes a long way. If you want more flavor, add more kimchi or its juice. You can also swap in different vegetables. Peas, carrots, or bell peppers are great choices. Proteins like chicken or shrimp can boost your meal too. If you want a vegan version, replace the egg. Tofu or chickpeas are good substitutes. They add protein and texture. You can also use nutritional yeast for a cheesy taste. This way, you keep it tasty and healthy! {{image_2}} You can boost your quick kimchi fried rice with proteins. Try adding chicken, shrimp, or tofu. Each option brings a different flavor and texture. For chicken, sauté bite-sized pieces until golden. If you use shrimp, cook them until they turn pink. For tofu, press it to remove water, then cube and fry until crispy. These proteins blend well with the rice and kimchi, making each bite delightful. To make your dish heartier, add more vegetables. Consider using peas, carrots, or bell peppers. You can also toss in greens like spinach or bok choy for added nutrition. If you want to skip the egg, try using scrambled tofu or chickpea flour. These substitutes keep the meal filling without losing flavor. You can create fun twists by mixing in other cuisines. For a Mexican flair, add black beans and corn, then top with avocado. To give it an Italian vibe, stir in sun-dried tomatoes and basil. These unique ideas let you explore flavors while enjoying your kimchi fried rice. Let your taste buds guide your choices! To keep your kimchi fried rice fresh, place it in the fridge. Use an airtight container. This helps prevent the rice from drying out or absorbing other smells. Make sure to cool the rice before storing it. This keeps it safe and tasty. You can reheat your fried rice in two ways: microwave or stovetop. For the microwave, place the rice in a bowl. Add a splash of water to keep it moist. Heat for about one minute, stir, then heat for another minute. For stovetop, use a skillet. Add a little oil and heat the rice over medium heat. Stir until hot. This method keeps the texture nice and fluffy. To freeze your kimchi fried rice, let it cool first. Then, scoop it into a freezer-safe bag or container. Squeeze out as much air as possible. This keeps the rice from getting freezer burn. You can store it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Kimchi fried rice stays good in the fridge for about 3 to 4 days. To keep it fresh, store it in an airtight container. This helps protect the flavors and keeps it safe to eat. When you want to enjoy it again, simply reheat it until hot. You can use fresh rice, but day-old rice works better. Fresh rice has more moisture, which can make the dish mushy. Day-old rice dries out a bit, making it easier to fry. If you must use fresh rice, let it cool before cooking to reduce moisture. Kimchi is more than just tasty; it has many health benefits. It is rich in probiotics, which are good for your gut health. Kimchi also contains vitamins A, B, and C. It has antioxidants and may help with digestion. Plus, it's low in calories, making it a great choice for many diets. Kimchi fried rice is a tasty dish made with simple ingredients. You add cooked jasmine rice, chopped kimchi, and seasonings like soy sauce and sesame oil. Preparing and cooking it takes just a few steps. You can customize it with proteins or keep it vegan. Remember to store leftovers properly. This dish is not only quick to make but also bursting with flavor and nutrition. I hope you try it and enjoy your cooking adventure!

Quick Kimchi Fried Rice

Savor the flavors of Quick Kimchi Fried Rice, a delicious and easy meal ready in just 15 minutes! With simple ingredients like jasmine rice, kimchi, and a touch of spicy gochugaru, this dish packs a tasty punch. Perfect for a busy weeknight or a satisfying lunch, it's a fantastic way to enjoy Korean flavors at home. Click through to discover the full recipe and bring this quick and satisfying dish to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup kimchi, chopped (and the juice reserved)

1 tablespoon vegetable oil

2 green onions, chopped

2 cloves garlic, minced

1 large egg

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon gochugaru (Korean chili flakes) - optional for extra heat

Sesame seeds for garnish

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Add the minced garlic and stir-fry for about 30 seconds until fragrant.

      Add the chopped kimchi to the skillet and sauté for 3-4 minutes, allowing it to caramelize slightly.

        Push the kimchi mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until fully cooked, then mix it with the kimchi.

          Add the cooked jasmine rice to the skillet, breaking apart any clumps. Stir everything together until well combined.

            Pour in the reserved kimchi juice, soy sauce, sesame oil, and gochugaru (if using). Mix well to evenly coat the rice.

              Stir-fry the mixture for another 3-5 minutes until heated through, adjusting seasoning if needed.

                Remove from heat and garnish with chopped green onions and sesame seeds before serving.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2