I was late to the kimchi train. I don’t think I tried it for the first time until my senior year in college. But oh boy, did the experience change me. It’s a staple in my fridge now and recipes like this make me glad. Kimchi Fried Rice is a comforting, Korean inspired, dish. There are so many things that make this dish a winner. You can use day old rice (in fact I recommend it!). It only takes about 15 minutes start to finish. Perfect to have as a meal in its own or as a yummy side.
What is Kimchi?
Salted and fermented cabbage
Can be spicy!
Is said to help improve digestion
Kimchi can vary a TON brand by brand. Some are spicier than others and some cut the vegetables larger than others.
You only need a few ingredients for this Kimchi Fried Rice. The best part? I often have them all on hand! If you’re in the same boat, then what are you waiting for?
What you’ll need
Cooked rice – day old is preferred!
Frozen peas and carrots (easy!)
Garlic and ginger
Instead of scrambled eggs, you can also fry individual eggs for each serving. I love doing this and leaving the yolks a little runny. When the yolk mixes in with the rice and kimchi… OMG. But if you’re trying to make a big batch at once, especially for meal prep, then scrambling is the way to go.
I eat this kimchi fried rice alone for a simple meal. But it’s awesome alongside a protein of your choice! Don’t forget to sprinkle some sesame seeds on top and add a squeeze of sriracha if you really want to bring the heat.
Are you a Kimchi fan? Do you have a favorite brand or do you make it yourself? Print
Kimchi Fried Rice. A comforting meal or side dish made with just a few simple ingredients. Just 15 minutes start to finish. Recipe at KathleensCravings.com
1 tablespoon canola oil
3 cloves garlic (minced)
1 tablespoon fresh crushed ginger
2–3 cups cooked rice (1 cup dry, prepared according to package. Day old cooked rice is awesome)
2 cup frozen peas and carrots (12 oz bag)
1 cup kimchi
2 tablespoons soy sauce
3 eggs (beaten)
sriracha, sesame seeds, sliced green onions (optional, for topping)
In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger and sauté for about a minute until fragrant.
Add the rice, peas and carrots, soy sauce, and kimchi to the skillet. Mix everything up and stir fry until everything is sizzling and hot.
Make a well in the center of the mixture. You can add a tiny bit more of oil if you’re worried about sticking. Add the beaten eggs and scramble in the center of the pan in the well you made. When scrambled, mix with the rice mixture.
Serve as you like! Sriracha, sesame seeds, green onions. All good! Enjoy!
Instead of scrambling the eggs, you can also fry up some eggs and serve one on top of each serving.