How to make the Best Kimchi Fried Rice: A Heartwarming Recipe You’ll Crave 😋

Name: How to make the Best Kimchi Fried Rice: A Heartwarming Recipe You’ll Crave 😋
Ingredients: 2 cups cooked cold rice (preferably day-old); 1 cup kimchi, chopped (with 2–3 tbsp kimchi juice); 1 tbsp gochujang (Korean chilli paste); 1 tbsp soy sauce; 2 tsp sesame oil; 1 tbsp neutral oil (vegetable or canola); ½ cup green onions, sliced; 1 egg per serving (fried sunny side up) 🍳; Optional proteins: spam, pork belly, chicken, or tofu; Sesame seeds for garnish

fromblog.9jakitchen.com blog.9jakitchen.com/how-to-make-kimchi-fried-rice-korean-recipe

How to make Kimchi Fried Rice: discover a quick, flavourful Korean rice dish recipe with tips, equipment list, nutritional info, and FAQs. Perfect for home cooks craving comfort food.

Ingredients

Instructions

Cold rice works best for fried rice because it prevents clumping.
If using fresh rice, spread it on a tray and let it cool for 30 minutes before cooking.
Place your wok or skillet over medium-high heat.
Add neutral oil and allow it to shimmer.
Add chopped kimchi and a bit of kimchi juice. Stir-fry for 2–3 minutes until fragrant and slightly caramelized.
This deepens the flavour of the dish.
Mix in gochujang and soy sauce.
Stir well to coat the kimchi with spicy, savoury notes.
Add the cold rice to the wok.
Break up clumps with your spatula and toss everything together until evenly coated with kimchi sauce.
Once the rice is hot and fragrant, drizzle in sesame oil for nuttiness.
In a separate pan, fry eggs sunny side up.
The runny yolk adds creamy richness when mixed into the spicy rice.
Scoop kimchi fried rice into bowls, top with fried egg, and sprinkle with green onions and sesame seeds.
Serve hot and enjoy!