Kimchi Fried Rice

• 2 cups cooked rice, chilled
• 1/2 cup kimchi, chopped
• 2 tablespoons kimchi juice
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 1/2 cup frozen peas and carrots
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Green onions, for garnish
• Toasted sesame seeds, for garnish

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until fragrant, about 1 minute.
3. 3 Push the onion mixture to one side and add beaten eggs to the other side. Scramble until just cooked.
4. 4 Add remaining tablespoon of vegetable oil, then the rice. Break up any clumps and stir-fry for 3 minutes.
5. 5 Stir in kimchi, kimchi juice, peas, carrots, soy sauce, and sesame oil. Cook for another 2 minutes.
6. 6 Remove from heat and garnish with green onions and sesame seeds.

Nutrition

Tips

• Use day-old rice for best results; freshly cooked rice can be too moist.
• For a spicier kick, add a pinch of red pepper flakes.
• If you like protein, toss in some diced ham or tofu before scrambling the eggs.
• Adjust the amount of kimchi juice to control the spice level.
• Double-check that your rice is properly chilled to avoid sogginess.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Serving Suggestions

• Serve with a fried egg on top for extra richness.
• Pair with a simple side salad for a balanced meal.
• Enjoy with Korean-style pickled radishes or cucumbers.
• Accompany with a bowl of miso soup for a comforting combo.

FAQ