Quick Egg Fried Rice with Kimchi

Egg fried rice with kimchi is a fusion dish that combines elements of both Chinese and Korean cuisines. While fried rice is a popular dish in many Chinese cuisines, kimchi is a traditional Korean side dish made of fermented vegetables. It’s a great way to use up leftover rice and turn it into a delicious meal.

Why this recipe works

Egg fried rice with kimchi is a simple, yet flavorful dish that can be made quickly and easily with just a few ingredients. The combination of kimchi, rice, and eggs creates a savory, umami-packed meal that is perfect for a quick lunch or dinner.

One of the reasons this quick fried rice recipe works so well is the use of kimchi, a traditional Korean dish made from fermented vegetables, such as cabbage, radish, or cucumber, that is packed with probiotics and good bacteria. The kimchi adds a tangy, spicy, and slightly sour flavor to the dish, and provides a healthy dose of nutrients.

Another key ingredient in this Asian dinner recipe is the use of gochujang, a red chilli paste made from chilli powder, glutinous rice, fermented soybeans, and salt. Gochujang is a staple in Korean cuisine and adds a deep, spicy, and slightly sweet flavor to the dish. The use of sesame oil adds a nutty and aromatic note to the dish, while the soy sauce provides saltiness and depth of flavor.

What is Egg Fried Rice with Kimchi

Egg fried rice with kimchi is a delicious and flavorful fusion dish that combines elements of both Chinese and Korean cuisines. As the name suggests, the dish consists of fried rice, scrambled eggs, and kimchi, a traditional Korean side dish made of fermented vegetables. This unique fusion of flavors creates a dish that is both savory and slightly spicy with a hint of sourness. The dish is typically made with cooked white rice, chopped kimchi, green onions, garlic, soy sauce, gochujang (Korean chili paste), sesame oil, and beaten eggs. The ingredients are cooked together in a wok or skillet until the rice is slightly crispy and the eggs are fully cooked. Egg fried rice with kimchi is a quick and easy dish that can be served as a main course or a side dish.

Best ingredients for Quick Fried Rice

• Cooked white rice – Use leftover cooked white rice that has been chilled in the fridge. The cold rice will be easier to stir-fry and will have a better texture. If you don’t have leftover rice, cook a fresh batch and spread it out on a baking sheet to cool it down quickly.
• Kimchi – Use high-quality kimchi that is tangy and spicy. You can make your own kimchi or buy it from a Korean grocery store.
• Green onions – Use fresh green onions that have been chopped. They add a nice crunch and flavor to the dish.
• Garlic – Use fresh garlic that has been minced. It adds a savory and aromatic flavor to the dish.
• Soy sauce – Use high-quality soy sauce for the best flavor.
• Gochujang – This ingredient is optional, but it adds a spicy and sweet flavor to the dish.
• Sesame Oil – Use high-quality sesame oil for the best flavor.
• Eggs – Use fresh eggs that have been beaten. They add a creamy and slightly sweet flavor to the dish.

How to make Egg Fried Rice with Kimchi

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Fry vegetables.

In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Next, add the chopped kimchi to the wok and sauté for another 1-2 minutes, stirring occasionally.

Step 2: Add rice.

Add the cooked white rice to the wok and stir until it’s evenly coated with the kimchi and garlic. Cook for another 2-3 minutes. Using leftover rice is best for this dish since it’s slightly dried out and easier to stir-fry. If you don’t have leftover rice, cook a fresh batch and spread it out on a baking sheet to cool it down quickly.

Step 3: Make the sauce.

In a small bowl, whisk together the soy sauce, gochujang, and sesame oil. Gochujang is a spicy Korean chilli paste that adds heat and depth to the sauce. If you don’t like spicy food, you can omit the gochujang or use a small amount.

Step 4: Scramble the eggs.

Push the rice to one side of the wok, and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, and then mix them into the rice. Scrambled eggs add a protein boost to the dish and also provide a creamy texture. If you prefer, you can also make a fried egg and serve it on top of the rice.

Step 5: Add the sauce and green onions.

Add the sauce and chopped green onions to the wok and stir everything together. Cook for another 1-2 minutes until everything is heated through and the rice is slightly crispy. Make sure to stir-fry everything quickly and over high heat to avoid making the rice mushy.

Step 6: Serve and enjoy.

Serve the egg fried rice with kimchi hot, garnished with more chopped green onions.

Storing and freezing tips

If you have leftovers, you can store the egg fried rice with kimchi in an airtight container in the fridge for up to 3 days. Make sure to let it cool down to room temperature before putting it in the fridge.

To reheat the fried rice, you can microwave it or reheat it on the stove with a bit of oil or water to keep it moist. Make sure to stir it occasionally to prevent it from sticking to the bottom of the pan.

If you want to freeze the rice, you can put it in an airtight container or a zip-top freezer bag and store it in the freezer for up to 2 months. When you’re ready to eat it, thaw the rice in the fridge overnight and then reheat it following the same instructions as reheating leftovers.

However, keep in mind that freezing and reheating the rice can affect its texture and flavor, so it’s best to eat it fresh if possible.

Top tips for the best Kimchi Fried Rice

• Use day-old rice: Using day-old or chilled rice will yield the best results. The grains will be firmer and less likely to turn mushy when stir-fried.
• Use high heat: To achieve the slightly crispy texture that makes this dish so delicious, you need to use high heat. Make sure your wok or skillet is hot before you add the ingredients.
• Don’t overcrowd the pan: To ensure that the rice gets evenly coated and crisped up, avoid overcrowding the pan. Cook in batches if necessary.
• Use good quality kimchi: The flavor of the kimchi will greatly affect the taste of the fried rice. Use good quality kimchi that you enjoy eating on its own.
• Add protein: While this recipe is vegetarian, you can add protein like chicken, pork, beef, or shrimp to make it a more substantial meal.
• Customize the spiciness: If you don’t like things too spicy, you can omit the gochujang or reduce the amount used. If you love spice, add more gochujang or a sprinkle of red pepper flakes.
• Garnish with green onions: The green onions add a fresh and bright flavor that complements the savory and spicy flavors of the dish. Don’t skip this garnish!

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Polish version of this recipe available here.