Dinner Recipes

Kimchi Fried Rice

If you’ve been wondering what to do with your day-old fried rice, this is it! Aside from the rice, it’s just a wee bit of chopping and a few ingredients — kimchi, gochujang, and toasted sesame oil. The dry, day-old rice is critical because it sops up all those briny-hot flavors and fries up super chewy. So simple, yet so satisfying!

Here, we garnish the finished rice with sesame seeds, green onions, and nori, but we’d definitely add a fried egg too. Round out all that heat with a crisp, bone dry bottle of white.

Kimchi Fried Rice
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Dinner

Kimchi Fried Rice

Serves: 4

Ingredients

1 tsp vegetable oil
1 cup drained and roughly chopped kimchi
4 cups day-old white rice
⅓ cup kimchi brine
3 Tbsp gochujang
1 Tbsp toasted sesame oil
1 green onion, thinly sliced, for garnish
1 Tbsp toasted sesame seeds, for garnish
1 sheet nori, cut into 1x¼” strips, for garnish

Directions

  1. Heat a large skillet over medium-high heat and add the vegetable oil. Heat until shimmering.

  2. Add the chopped kimchi and stir fry, stirring constantly, until very fragrant, about 1 minute.

  3. Add the rice, kimchi brine, ¼ cup of water, and gochujang. Using a wooden spoon, stir until the rice is evenly coated. Cook, stirring constantly, until rice is fully cooked through and fragrant, about 7 minutes.

  4. Add the sesame oil and stir to combine. Remove the skillet from the heat.

  5. Divide the rice evenly among four bowls and garnish with the green onions, sesame seeds, and nori strips. Serve hot.

  6. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Maangchi

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