Kimchi Fried Rice (A new staple in our house!)

Kimchi Fried Rice is a mouthwatering dish that brings together the bold flavors of kimchi, the comforting goodness of rice, and a perfect fried egg on top.

Let’s dive into the simplicity and joy of creating this delicious Korean-inspired meal.

Background and Origins:

Originating from Korea, Kimchi Fried Rice is a beloved comfort food that turns leftover rice into a culinary masterpiece. It’s a dish born out of resourcefulness, making the most of available ingredients to create a satisfying and flavorful meal.

Flavors, Textures, and Overall Taste Profile:

Imagine the lively dance of tangy kimchi and savory rice in every bite. The softness of the rice blends with the crunch of scallions, creating a delightful contrast.

The gochujang adds a subtle kick, while the fried egg on top crowns the dish with a creamy finish.

It’s a symphony of flavors – a bit sweet, a bit spicy, and a whole lot satisfying.

Tips and Techniques:

1. Perfectly Caramelized Scallions: Saute the white parts separately until they’re golden and slightly caramelized, bringing out their sweet undertones.
2. Balance the Sweetness: Use brown sugar if your kimchi is too sour. A teaspoon can go a long way in balancing the flavors.
3. Egg on Top: Fry a single egg and place it on the rice just before serving. The runny yolk adds a rich and luscious texture to each forkful.
4. Play with Garnishes: Crushed seaweed sheets and additional scallion greens not only add visual appeal but enhance the overall taste experience.

Here’s what I used for this recipe:

Kimchi Fried Rice

Try this irresistible Kimchi Fried Rice, a harmonious blend of leftover rice, flavorful kimchi, and a perfectly fried egg on top, delivering a symphony of Korean-inspired tastes in every delicious bite.

Servings 2 people

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 17 minutes mins

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Ingredients

  

• 3 cups Leftover Rice
• 2 tbsp Sesame Oil
• 2 Eggs (1 per person, fried on top)
• 4 cloves Garlic minced
• 3 Scallions whites and greens separated, both chopped
• 2 Seaweed sheets crushed (optional, for garnish)
• 1 tbsp Gochujang (Korean red pepper paste)
• 2 tbsp Soy sauce
• 1 Onion finely chopped
• 1 cup Kimchi chopped
• 1 tsp Brown Sugar (optional)

Instructions

 

• Chop the whites and greens of the scallions separately.

  Chop the onion and kimchi.

  Crush the seaweed sheets if you're using them.
• Add 1 tablespoon of sesame oil to the pan.

  Add chopped onion and the whites of the scallions, sauté until softened.
• Stir in the chopped kimchi and cook for an additional 2-3 minutes until the kimchi is heated through.
• Add the leftover cooked rice to the pan.

  Break up any clumps and mix well with the kimchi and onions.
• Add soy sauce, gochujang, and brown sugar (optional, for adjusting sweetness). Stir well to combine.

  Stir well to combine.

  Toss in the chopped greens of the scallions. Stir to incorporate.

  Drizzle the remaining tablespoon of sesame oil over the fried rice and stir.
• In the same pan used for sautéing, fry 2 eggs to your liking.
• Plate the kimchi fried rice. Top with the fried egg.

  Garnish with crushed seaweed sheets, and additional scallion greens.

Calories: 600kcal

Course: Plat principal

Cuisine: Korean

Keyword: Fried Rice, Kimchi Fried Rice, Korean Dish