Kimchi Fried Rice

Wok with a spoon in fried rice with a fried egg on top

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5 from 1 vote

The comfort food goodness of fried rice and the spicy tang of kimchi together in this Korean twist on an old classic.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Korean

Keyword: kimchi fried rice

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Carbon steel wok

Ingredients

2 tbsp vegetable oil
2 cloves garlic
1 tbsp grated ginger or ginger paste
1-2 bok choy sliced
2-3 mushrooms sliced
180g / 1 cup kimchi
500g / 3 cups day old cooked long grain rice
1 tbsp This is an affiliate link.light soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
2 eggs
2-3 green onions
Sesame seeds for garnish

Instructions

Heat the oil in a large wok, then add the minced garlic and grated ginger and stir fry for 30 seconds, then add the sliced mushrooms and bok choy and cook for 5 minutes until the bok choy is softened. Add the kimchi and continue cooking until the liquid is nearly evaporated.
Add the rice, soy sauce and sesame oil, mix until the rice is heated through, then lower the heat and leave it for a couple of minutes while you cook the eggs.
Cook the eggs in 1 tbsp of vegetable oil until the egg while is set and the yolks are still runny.
Top rice with fried eggs, sliced green onions and sesame seeds before serving.

Notes

Day old rice is ideal for fried rice. Cook the rice the day before for best results.

Kimchi and soy sauce are both quite salty so additional salt should not be needed. If you are unsure, taste once the dish is near completion and add a small amount of salt if needed.

Nutrition