Whoever first invented kimchi fried rice is a genius. Take raw, yeasty, sour kimchi and caramelize it in a frying pan, and it transforms into a mellow, smokier version of itself. Tossed with garlicky kimchi juice, cooked rice, gochujang, and soy sauce, and sesame oil, the result is stupidly good, a bolder version of fried rice that’s become a Korean comfort classic.
The best part? It only takes 15 minutes.
Leftovers work wonderfully for this dish: use a jar of mature kimchi (the sourer the better) and cold, day-old rice for best results.
The ingredients:
- short-grain cooked rice— rice refrigerated overnight is preferable as the grains are separate, but freshly cooked rice is also fine
- kimchi + kimchi juice from the jar– old, too-sour kimchi lends the most flavor
- gochujang— Korean red pepper paste, spicy and subtly sweet
- soy sauce— any basic light soy sauce will work. if you’re gluten-free, sub tamari
- toasted sesame seed oil— to be added at the end
- scallions— thinly sliced, for garnish
- sesame seeds and roasted seaweed, for garnish
- pan-fried tofu— served either on the side or chopped up and mixed into the fried rice itself
Instructions
Heat 1 tablespoon oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan.
Add remaining oil and chopped kimchi, and stir-fry for 3 minutes until kimchi caramelized. Stir in kimchi juice, gochujang, and soy sauce, mixing quickly until well combined, then add rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors.
Drizzle on sesame seed oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.
More Korean recipes to try:
If you made this fried rice let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest and Instagram for all the latest recipes.
Printπ Recipe
Easy Kimchi Fried Rice
Made with kimchi, this fried rice is smoky, salty, tangy, and umami-packed– a delicious way to use up leftover rice. Vegan and gluten-free.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main Dishes
- Method: Cook
- Cuisine: Korean
Ingredients
- 2 tbsp olive oil
- 7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced
- 1 cup kimchi, roughly chopped
- 2 tbsp kimchi juice from jar
- 1 tbsp gochujang paste
- 1 tbsp soy sauce (sub tamari for gluten free)
- 2 cups cooked short-grain white rice, cooled
- 1–2 teaspoon sesame oil
- 4 scallions, thinly sliced
- toasted sesame seeds
- crumbled roasted seaweed sheet
Instructions
- Heat 1 tablespoon oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan.
- Add remaining oil and chopped kimchi, and stir-fry for 3 minutes until kimchi caramelized. Stir in kimchi juice, gochujang, and soy sauce, mixing quickly until well combined, then add rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors.
- Stir in sesame oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.
Aylin says
I tried this recipe and it was simple and absolutely delicious!
Thank you π
★★★★★
Hannah says
yay! π₯³
Igbudu Blessing says
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Yasmin says
This was amazing, thank you.
★★★★★