This simple, simple dish is super, super tasty. It’s just a few ingredients, but it’s a dish much loved by Koreans and a staple of our everyday lives.

A lot of people say making fried rice is best with leftover rice straight from the fridge, or just day-old rice, but I’ve never really tasted the difference in flavor, taste, or texture. I use fresh rice all the time. I just let it cool down a bit before I stir fry, and my kimchi bokkeumbap is always delicious. It’s the best fried rice I have ever tasted, much better than the kimchi-bokkeumbap at a Korean restaurant.

Ingredients for Kimchi Fried Rice:

1. 2 cups cooked rice (preferably day-old, for better texture)
2. 1 cup kimchi, chopped (with some juice for extra flavor)
3. 1 tablespoon vegetable oil (or sesame oil for extra flavor)
4. 1 small onion, diced
5. 2 cloves garlic, minced
6. 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon gochugaru (Korean chili flakes), optional for extra spice
7. 1 tablespoon soy sauce
8. 1 teaspoon sesame oil (for added fragrance)
9. 1/2 cup frozen peas (or any vegetables of choice)
10. 2 eggs (scrambled)
11. 2 green onions, chopped (for garnish)
12. 1 tablespoon sesame seeds (optional, for garnish)
13. Kimchi juice (from the jar, to taste)
14. Protein of choice (optional – chicken, pork, or tofu)

Instructions:

1. Prepare the Ingredients: If you’re using day-old rice, break up any clumps with a fork. Chop your kimchi into bite-sized pieces and set aside, reserving some juice for extra flavor.
2. Cook the Eggs: In a large skillet or wok, heat a teaspoon of vegetable oil over medium-high heat. Crack the eggs into the pan and scramble until fully cooked. Remove and set aside.
3. Sauté Aromatics: In the same pan, add another tablespoon of oil. Sauté the diced onion and garlic over medium heat for 2-3 minutes, until softened and fragrant.
4. Add Kimchi: Stir in the chopped kimchi and cook for another 2-3 minutes, letting the kimchi caramelize slightly and become more aromatic. If you want extra heat, add gochujang or gochugaru at this stage.
5. Add the Rice: Add the cooked rice to the pan, breaking up any remaining clumps. Stir-fry for 3-5 minutes, ensuring that the rice absorbs all the kimchi flavor.
6. Season: Drizzle in soy sauce and sesame oil, tossing the rice to evenly coat. If you like a tangy kick, add some kimchi juice from the jar.
7. Add Vegetables: Toss in your peas (or other vegetables), stirring to incorporate and cook for another 2-3 minutes until heated through.
8. Combine Scrambled Eggs: Add the scrambled eggs back into the pan, mixing them into the rice.
9. Garnish & Serve: Sprinkle with chopped green onions, sesame seeds, and a little extra kimchi juice if desired. Serve hot and enjoy your spicy, flavorful kimchi fried rice!

This recipe is perfect for using leftover rice and turning it into a comforting, savory dish. Add your choice of protein for a heartier meal!