Kimchi Fried Rice
Quick kimchi fried rice with charred rice, veggies, and choice of protein. Uses day-old rice for best texture and easy weeknight prep.
At the heart of this comfort food are all the flavors of kimchi and rice. A good glug of oil and a quick turn in a hot wok and you have a satisfying dish.
Yield: 4 servings
- Toss napa cabbage, scallions, daikon, kimchi seasoning, ginger, garlic, vinegar, and a pinch of sugar to build the kimchi flavor base.
- Use high heat and a hot wok with oil, letting rice and veggies sit briefly to develop charred, crispy bits; day-old cooled rice gives the best texture.
- Stir cooked vegetables and meat back in, season with soy sauce to taste, and finish with fried eggs, scallions, sesame seeds, or shredded seaweed.
Spices
Featured in this Recipe
Preparation Instructions:
1. Combine cabbage, scallions, daikon, Kimchi Seasoning, ginger, garlic, rice vinegar, and sugar. Toss and set aside.
2. Heat a wok or large sauté pan over high heat. Add 1 tablespoon neutral oil and stir fry broccoli and mushrooms. For a nice char, allow the food to cook without stirring for a minute or two. Continue cooking until charred. Remove veggies and set aside.
3. Add 1 tablespoon of neutral oil and add meat of choice (if using) and stir-fry until cooked through and browned. Add meat to vegetables.
4. Add remaining neutral oil and sesame oil and rice to wok. Stir rice to coat in oil and then allow to sit without stirring to get a nice char. (I do not break up the chunks of rice as they are crispy chunks of flavor). Once charred add cabbage and juices and stir-fry until cabbage has wilted and most of the liquid has been absorbed.
5. Add veggies and meat to wok and stir to combine. Add soy sauce to taste.
6. Divide rice onto serving plates. Top with fried eggs (if using) and garnish as desired.
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Frequently Asked Questions
Can I use store-bought kimchi instead of kimchi seasoning?
Yes. Drain and chop store-bought kimchi and add it with the cabbage and juices. Reduce added soy and other salty ingredients since store kimchi can be salty. If kimchi is very wet, pat it drier so the rice does not get soggy.
Why should I use day-old cooked rice?
Day-old rice is drier and firms up, so it fries without turning mushy and forms crispy browned bits. If you only have fresh rice, spread it on a tray to cool and dry for 20 to 30 minutes before frying.
How do I keep the fried rice from getting soggy?
Work over high heat with a very hot pan, use oil to coat the rice, and avoid adding too much liquid. Add the cabbage and its juices after the rice has had time to brown so the liquid can evaporate quickly.
How can I make this dish vegetarian or vegan?
Skip the meat and eggs. Add firm tofu, tempeh, or extra mushrooms for protein. Use a vegan soy sauce or tamari and check kimchi or kimchi seasoning for fish ingredients.
What type of rice is best for kimchi fried rice?
Medium-grain or long-grain cooked rice such as jasmine works well. The most important thing is that the rice is cooled and a bit dry. Avoid very fresh, steamy rice unless you dry it first.
How should I reheat leftovers so the rice stays crisp?
Reheat in a hot skillet or wok with a splash of oil over medium-high heat. Toss until hot and some edges re-crisp. Microwaving will warm it but will not restore crisp texture as well.
What is kimchi seasoning and can I make a substitute?
Kimchi seasoning is typically a mix of gochugaru, garlic, ginger, fish sauce or salted shrimp, and sometimes sugar. If you do not have a packet, use gochugaru or chili flakes plus minced garlic, grated ginger, a splash of fish sauce or soy, and a touch of sugar or rice vinegar.
Can I use store-bought kimchi instead of kimchi seasoning?
Yes. Drain and chop store-bought kimchi and add it with the cabbage and juices. Reduce added soy and other salty ingredients since store kimchi can be salty. If kimchi is very wet, pat it drier so the rice does not get soggy.
Why should I use day-old cooked rice?
Day-old rice is drier and firms up, so it fries without turning mushy and forms crispy browned bits. If you only have fresh rice, spread it on a tray to cool and dry for 20 to 30 minutes before frying.
How do I keep the fried rice from getting soggy?
Work over high heat with a very hot pan, use oil to coat the rice, and avoid adding too much liquid. Add the cabbage and its juices after the rice has had time to brown so the liquid can evaporate quickly.
How can I make this dish vegetarian or vegan?
Skip the meat and eggs. Add firm tofu, tempeh, or extra mushrooms for protein. Use a vegan soy sauce or tamari and check kimchi or kimchi seasoning for fish ingredients.
What type of rice is best for kimchi fried rice?
Medium-grain or long-grain cooked rice such as jasmine works well. The most important thing is that the rice is cooled and a bit dry. Avoid very fresh, steamy rice unless you dry it first.
How should I reheat leftovers so the rice stays crisp?
Reheat in a hot skillet or wok with a splash of oil over medium-high heat. Toss until hot and some edges re-crisp. Microwaving will warm it but will not restore crisp texture as well.
What is kimchi seasoning and can I make a substitute?
Kimchi seasoning is typically a mix of gochugaru, garlic, ginger, fish sauce or salted shrimp, and sometimes sugar. If you do not have a packet, use gochugaru or chili flakes plus minced garlic, grated ginger, a splash of fish sauce or soy, and a touch of sugar or rice vinegar.
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