Description
A flavorful and spicy Korean dish, Kimchi Fried Rice, or Kimchi Bokkeumbap, is a delicious way to use up leftover rice and kimchi. This quick and easy recipe combines the tangy and robust flavors of kimchi with rice, creating a satisfying meal that can be customized with various toppings.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups cooked rice (preferably day-old, short- or medium-grain)
- 1 cup chopped kimchi, plus 2 tbsp kimchi juice
- 1 tbsp vegetable oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp soy sauce (optional, for added saltiness)
- 1 tsp sesame oil
Optional Add-ins and Toppings:
- 1–2 eggs (fried or scrambled)
- 1/4 cup diced Spam, tofu, or bacon
- 1 green onion, sliced
- Sesame seeds, for garnish
- Nori strips or crushed roasted seaweed
Instructions
- Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
- Cook Kimchi: Add chopped kimchi and cook for 2–3 minutes until it starts to brown slightly. Stir in gochujang and cook another minute.
- Add Rice: Add rice and kimchi juice. Stir-fry over high heat for 3–5 minutes until rice is evenly coated and heated through. Break up any clumps with your spatula.
- Season and Finish: Stir in soy sauce (if using) and sesame oil. Taste and adjust seasoning if needed.
- Serve: Transfer to bowls and top with a fried egg, sliced green onions, sesame seeds, or nori if desired. Serve hot.
Notes
- Day-old rice is best because it’s less sticky and fries better.
- For a vegan version, skip the egg and use tofu or mushrooms as protein.
- Add a splash of water or extra kimchi juice if the rice gets too dry while cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: ~375
- Sugar: ~4 g
- Sodium: ~700 mg
- Fat: ~14 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~50 g
- Fiber: ~3 g
- Protein: ~8 g
- Cholesterol: ~60 mg (if topped with egg)
