Easy Kimchi Fried Rice

What is Kimchi Fried Rice
Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat and/or vegetables are often added.

So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms). Bacon gives a nice smoky flavor and enoki mushrooms give a nice crunchy feel to the dish. Besides, my husband loves meat just like any other male (I think?), so he won’t accept my kimchi fried rice unless it contains some meat in it! lol

Kimchi fried rice is one of the most popular ways to use up your old ripened kimchi along with Kimchi jjigae (Kimchi stew) and Kimchi Pancake.

Best Rice for Kimchi Fried Rice

Kimchi fried rice is also a great way to use up some of your leftover steamed rice.

You probably heard that one or two day old rice fries better? Let me put this into context. Typically, freshly steamed rice is moist and soft and when they get stir fried, they can go gluggy, which isn’t very nice in a stir fry dish!

But, if you can manage the water amount well, you can use the freshly steamed rice as well. Just make the rice intentionally drier by adding slightly less water when you steam it.

Easy Kimchi Fried Rice
This looks amazing. Do you have a preferred brand of store-bought kimchi? I haven’t had much luck with the ones I buy

prep time: 20 minutes
cook time: 10 minutes
total time: 30 minutes

Ingredients:

•     1 1/2 cups jasmine rice
•     1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved
•     1 tablespoon gochujang (Korean red pepper paste)
•     3 tablespoons reduced sodium soy sauce
•     2 tablespoons canola oil
•     1 tablespoon sesame oil
•     2 cloves garlic, minced
•     1 cup matchstick carrots
•     2 teaspoons freshly grated ginger
•     1 (3.5-ounce) package shiitake mushrooms, sliced
•     1 small onion, diced
•     1/2 bunch kale, stems removed and leaves chopped
•     2 green onions, thinly sliced
•     1/4 cup nori strips
•     4 fried eggs
•     1 tablespoon black sesame seeds

Directions:

1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

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