Kimchi Fried Rice
A delicious and authentic sauces recipe for Kimchi Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons vegetable oil (, divided )
- • 1 cup kimchi (, chopped)
- • 1/2 yellow onion (, large diced)
- • 2 spring onions (, bias sliced, greens & whites separated)
- • 3 cups leftover cooked rice ((*Footnote 1))
- • 1 cup frozen vegetables
- • 1 teaspoon sesame oil
- • Fried egg ((optional))
- • Shredded crispy seaweed sheet ((optional))
- • 1/4 cup kimchi juice
- • 1 tablespoon gochujang
- • 2 teaspoons sesame oil
- • 1/2 teaspoon soy sauce
- • 1/2 to 1 teaspoon sugar ((Optional) (*Footnote 2))
Preparation Steps
Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.
Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.
Heat a large frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Add the kimchi, onions, and whites of the spring onions. Stir fry for 30 seconds to release the fragrance.
Break apart the rice and add it to the pan. Drizzle in the remaining 1 tablespoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.
Add the vegetables and the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom. Turn to low heat and taste the dish. Adjust seasoning by adding a little sugar, if the rice tastes too spicy or sour to you. (*Footnote 2)
Turn off the heat, then add the sesame oil and spring onions tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.