This easy kimchi fried rice recipe is perfect for busy weeknights or whenever you're in the mood for some comforting Korean flavors. Packed with spicy kimchi, fresh vegetables, and wholesome rice, it’s not only a quick one-pan meal but also a budget-friendly option that delivers on flavor and satisfaction.
Ingredients
Scale:
2 cups cooked jasmine or short-grain rice (preferably day-old)
1 tablespoon sesame oil (toasted for stronger flavor)
1 tablespoon vegetable oil (neutral flavor)
2 tablespoons soy sauce
1 teaspoon gochujang (optional)
1 cup chopped kimchi
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 cup frozen peas
2 green onions, sliced (for garnish)
1 egg (optional)
Instructions
Prepare the Rice: Cook the rice and let it cool. Day-old rice works best to prevent clumping.
Heat the Pan: In a large skillet or wok, heat the sesame oil and vegetable oil over medium-high heat.
Sauté Aromatics: Add the diced onion and sauté for about 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds.
Add the Vegetables: Stir in the carrots, cooking for 2-3 minutes, then add the kimchi and peas, cooking until heated through.
Incorporate the Rice: Add the cooked rice, breaking up clumps and stir gently to combine. Fry for about 5 minutes.
Add Sauce: Drizzle in soy sauce and gochujang, mixing thoroughly and adjusting seasoning if necessary.
Cook the Egg (Optional): Push rice to one side, crack the egg into the space, scramble until cooked, then mix into rice.
Garnish: Remove from heat and top with sliced green onions.
