Description:
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a flavorful, spicy, and tangy Korean dish that’s quick and easy to prepare. It’s made by stir-frying leftover rice with kimchi, vegetables, and often a protein like eggs or pork. This one-pan meal is perfect for a quick lunch or dinner, and it taps into the rising popularity of Korean cuisine worldwide.

Kimchi, a traditional fermented vegetable dish (usually made with cabbage), adds a unique tang and heat to the fried rice, making this dish a go-to comfort food with probiotic benefits.

Servings:

This recipe serves 4 people.

Ingredients

  • 3 cups cooked and cooled rice (preferably day-old)
  • 1 1/2 cups kimchi, chopped, with 1/4 cup kimchi juice
  • 2 tbsp sesame oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup carrots, diced
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 eggs, fried (optional, for topping)
  • 2 green onions, sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)
  • 1 tbsp vegetable oil (for frying)

Instructions

  1. Prepare the rice:
    Use day-old, cold rice for the best results. If you don’t have leftover rice, cook the rice and spread it on a baking sheet to cool quickly.
  2. Cook the aromatics:
    Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onions and carrots, and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Stir-fry the kimchi:
    Add the chopped kimchi to the skillet and stir-fry for about 3-4 minutes, allowing the kimchi to release its flavor and moisture.
  4. Add the rice:
    Add the cold rice to the skillet and break it up with a spatula. Stir-fry everything together for about 5 minutes, making sure the rice is heated through.
  5. Season the rice:
    Stir in the gochujang, soy sauce, sugar, and kimchi juice. Toss everything together to evenly coat the rice with the sauce.
  6. Finish and garnish:
    Turn off the heat and drizzle sesame oil over the fried rice. Garnish with sliced green onions and toasted sesame seeds. For added richness, top each serving with a fried egg if desired.

Nutritional Information (Per Serving, without egg)

  • Calories: 320 kcal
  • Protein: 6g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 780mg

Additional Information:

Why Kimchi Fried Rice?
Kimchi Fried Rice is a fantastic way to use up leftover rice and kimchi, making it an economical and sustainable meal. Beyond its practicality, this dish is packed with flavor—thanks to the tangy, spicy kimchi and umami-rich gochujang. It’s a great introduction to Korean cuisine for beginners and a beloved comfort food for those already familiar with it.

Health Benefits of Kimchi:
Kimchi is rich in probiotics due to its fermentation process, which can support digestive health. It’s also packed with vitamins A, B, and C, as well as antioxidants. Adding kimchi to your meals can be a simple and delicious way to boost your gut health and nutrient intake.

Meal Prep and Storage:
Kimchi Fried Rice is a perfect meal prep option because it stores well in the fridge for up to 3 days. To reheat, simply warm it up in a skillet with a little oil to retain its crispy texture. If you’re planning to store it, hold off on adding the fried egg until you’re ready to serve.

Customization Options:
This dish is highly versatile. You can add any protein you like, such as tofu for a vegan option, or bacon or ham for a richer flavor. For extra vegetables, throw in bell peppers, peas, or spinach. If you prefer milder heat, reduce the amount of gochujang or use a mild chili paste instead.

Dietary Adjustments:
To make this dish vegan, simply omit the fried egg and ensure the kimchi and gochujang you’re using are vegan-friendly. Many traditional brands of kimchi and gochujang may contain seafood ingredients, but there are plenty of plant-based versions available in stores.

Notes:

  • Rice texture tip: Day-old rice works best because it’s drier and doesn’t clump together. If you’re using freshly cooked rice, cool it down quickly by spreading it on a baking sheet or refrigerating it for a bit.
  • Serving suggestion: Kimchi Fried Rice pairs well with a side of pickled radishes or a light cucumber salad for added freshness.

This Kimchi Fried Rice is an easy and flavorful dish that brings together the bold, tangy flavors of Korean cuisine. Whether enjoyed as a quick meal or a side dish, it’s a versatile and satisfying option for any occasion.