Kimchi Fried Rice

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Kimchi fried rice is a tasty Korean dish you can whip up in no time. It’s perfect for using leftover rice and kimchi. This quick meal packs a flavor punch with its mix of spicy kimchi, savory gochujang, and umami-rich mushrooms.

You’ll love how easy it is to make. Just stir-fry some garlic and kimchi, add rice and seasonings, then toss in some enoki mushrooms. Top it with a fried egg for extra yumminess. It’s a great way to spice up your weeknight dinners or impress friends with your Korean cooking skills.

Exact Ingredients List

Here’s what you’ll need to make kimchi fried rice:

• 2 teaspoons toasted sesame oil
• 2 garlic cloves, finely chopped
• 200g (7 oz) enoki mushrooms
• 1 tablespoon vegetable, peanut, or canola oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 cup packed kimchi
• 1/4 cup kimchi juice
• 3 cups cooked day-old white rice

For garnish, you can add:

• Fried egg with a runny yolk
• Black sesame seeds
• Finely sliced green onions
• Crispy seaweed strips

This recipe serves 4-5 people as a side dish. It’s quick to make, taking only 10 minutes to prep and 6 minutes to cook.

Remember to use day-old rice for the best texture. Fresh rice can be too sticky and make your fried rice mushy.

The gochujang and kimchi give this dish its signature Korean flavor. Don’t worry if you’re not used to spicy food – you can always adjust the amount of gochujang to suit your taste.

Instructions

1. Extra juice from kimchi – Measure out 1 packed cup of kimchi, then either press through a sieve to extract as much juice as possible OR just grab handfuls and squeeze it out. I normally do the latter, but thought it would be more respectable to use a sieve for the purpose of sharing this recipe!
2. The purpose of this step is twofold – To extract the kimchi juice which we use as the sauce for the fried rice, and to remove water from the kimchi so the fried rice doesn’t go soggy;
3. Measure out 1/4 cup of kimchi juice. If you’re struggling to get this much out of the 1 cup of kimchi you measured, if you’re still short, steal some more out of the kimchi jar or squeeze more cabbage!
4. Chop kimchi into 2cm / ⅘” pieces – Not too fine, we want the chunks in the fried rice.

Part 2: Making the Kimchi Fried Rice

1. Cook enoki mushrooms – Most recipes will have you cook the enoki mushrooms with the rice. You get a better result by cooking it separately so it doesn’t go soggy, and nor does it get weighed down by too much of the rather intense Kimchi Fried Rice sauce.I cook it in sesame oil and a little garlic for flavour;
2. Set aside – It takes barely a minute to start wilting in the pan. Then simply remove it to a plate;

3. Sauté garlic with gochujang – This takes the raw edge off the gochujang, and removes some of the excess water to keep the fried rice from going soggy. It also intensifies the gochujang flavour;
4. Cook kimchi – Next, we add the kimchi and cook it for a minute to drive off any excess moisture and warm it through. Kimchi does not need to be cooked, we just don’t want cold bits of kimchi in our fried rice!

5. Add rice;
6. Add kimchi juice;

7. Toss well – Toss the rice well to ensure all the flavours coat the rice evenly. You especially want to ensure the gochujang coating the kimchi goes through the rice;
8. Add enoki mushrooms back in, and toss through to disperse. You’re done!

Now you’re done! Top your kimchi fried rice with a fried egg, green onions, or seaweed if you like. Enjoy your yummy Korean dish!

Possible Substitutes List

Here’s a handy list of substitutes for kimchi fried rice ingredients:

• Rice: Brown rice, cauliflower rice, quinoa
• Kimchi: Sauerkraut + chili flakes
• Gochujang: Sriracha + miso paste
• Enoki mushrooms: Shiitake, button, or oyster mushrooms
• Sesame oil: Olive oil or vegetable oil
• Fried egg: Scrambled tofu for a vegan option

Can’t find seaweed strips? Try crumbled nori sheets or furikake seasoning instead. No black sesame seeds? White ones work too!

For the veggies, feel free to add:

• Diced carrots
• Frozen peas
• Sliced bell peppers
• Chopped spinach

Want to add protein? Try:

• Diced spam
• Cooked bacon bits
• Shredded rotisserie chicken
• Cubed firm tofu

Remember, kimchi fried rice is super flexible. Use what you have on hand and make it your own!

How To Make It Diabetes-Friendly

You can enjoy kimchi fried rice even if you have diabetes! Here are some tips to make it more diabetes-friendly:

1. 
   

   Use brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

   
   
2. 
   

   Add extra veggies like bell peppers, zucchini, or spinach. This increases the fiber and nutrient content.

   
   
3. 
   

   Cut back on the rice portion and bulk up with cauliflower rice. Mix half brown rice, half cauliflower rice.

   
   
4. 
   

   Skip the fried egg topping or use just egg whites to reduce fat and cholesterol.

   
   
5. 
   

   Go easy on the gochujang (Korean chili paste). It often contains sugar. Use less or try a sugar-free version.

   
   
6. 
   

   Add lean protein like tofu, chicken breast, or shrimp to balance the meal.

   
   

Remember to measure your portions carefully. A typical serving size is about 1/2 to 3/4 cup of the rice mixture.

Pair your kimchi fried rice with a side salad or some steamed veggies to round out the meal. This adds extra nutrients and helps fill you up without spiking your blood sugar.

By making these small tweaks, you can still enjoy the flavors of kimchi fried rice while keeping your blood sugar in check!

Tips, Tricks & Storing

Use day-old rice for the best texture. Fresh rice can be too moist and sticky. Spread leftover rice on a tray and chill in the fridge overnight to dry it out.

Don’t skimp on the kimchi juice! It adds tons of flavor. If you’re short, mix in a bit of water with some gochugaru (Korean chili flakes) to make up the difference.

Try these tasty mix-ins:

• Diced spam or bacon
• Frozen peas and carrots
• Chopped green onions

For extra crispy rice, let it sit undisturbed in the pan for a minute or two between stirs.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan with a splash of oil.

Freeze portions in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Make it a meal by topping with a fried egg. The runny yolk mixes with the rice for added richness.