Here’s a flavorful recipe for Kimchi Fried Rice:
Ingredients:
- 2 cups cooked white rice (preferably day-old)
- 1 cup kimchi, chopped
- 2 tbsp kimchi juice (from the kimchi jar)
- 1 tbsp vegetable oil or sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sugar (optional, to balance flavors)
- 2 eggs (optional, fried or scrambled)
- 1/2 cup green onions, chopped
- 1 tsp sesame seeds (for garnish)
- Nori strips (optional, for garnish)
Instructions:
- Prepare the Rice:
- If using fresh rice, spread it out on a plate or tray to cool down and dry slightly. Day-old rice works best because it’s less sticky and easier to fry.
- Cook the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Kimchi:
- Stir in the chopped kimchi and cook for 3-4 minutes, allowing it to caramelize slightly and release its juices.
- Flavor the Rice:
- Add the gochujang, soy sauce, kimchi juice, and sugar (if using) to the skillet. Stir everything together until well combined.
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Toss the rice with the kimchi mixture until it’s evenly coated and heated through.
- Finish the Dish:
- Stir in the chopped green onions and cook for another minute.
- If you want to add eggs, you can either fry them separately and place them on top of the rice when serving, or scramble them directly into the rice by making a well in the center and cooking the eggs before mixing them with the rice.
- Serve:
- Serve the Kimchi Fried Rice hot, garnished with sesame seeds, nori strips, and additional green onions if desired.
This Kimchi Fried Rice is spicy, tangy, and full of umami—perfect for a quick and satisfying meal!