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A recipe for Kimchi Fried Rice Kimchi Fried Rice recipe. Makes a great side dish. Hi Everyone! I hope you all had a great holiday weekend and that travelling wasn’t too hectic for anyone. I just flew back from Chicago, after spending a whole week at home with my family and I’m still craving my mom’s home cooking. Whenever I’m in the mood for a little taste of home, I tend to make this simple dish. My mom normally makes this dish with leftover kimchi and pork belly stew, but I’ve made mine vegetarian (with the exception of the egg) this time around and with regular kimchi from the fridge. If you want this dish to be more hearty, by all means add some thinly sliced pork belly, it’s really good! The kimchi adds a nice unique and spicy flavor to the fried rice and its something that can be eaten by itself and still be nice and filling. This dish is also super simple to make and if you’re someone who regularly has kimchi in your fridge, you most likely already have the other ingredients lying around as well. If you don’t have kimchi (with 7 boxes of baking soda surrounding it) in your fridge everyday like me, then the nearest Korean market is your best bet to find the stuff and for the best quality. If kimchi is something you’re never tried then I urge you to go out and give this amazing Korean super food, filled with antioxidants, a shot! Enjoy!
xx Jenny

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Kimchi Fried Rice
Serves 3 to 5

1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups steamed rice
1 ½ cups kimchi, chopped (with its juices)
3 tablespoons low sodium soy sauce
2 green onions, thinly sliced
2 ½ teaspoons toasted sesame seeds
1 green onions, thinly sliced

1. Place oil into a wok or large sauté pan, over high heat.
2. Pour egg into the pan and gently but quickly cook, stir and break apart into large pieces.
3. Add rice and mix together, about 2 minutes.
4. Pour kimchi with its juices and the soy sauce over the rice mixture and stir together until all the rice has been well coated, 3 to 4 minutes.
5. Stir in the green onions and sesame seeds and remove from heat.
6. Top with remaining green onions and serve hot.

  1. carly {carlyklock} Not Specified Not Specified

    This looks wonderful! Hope you had a great Thanksgiving back home.

  2. nicole {sweet peony} Not Specified Not Specified

    i squealed when i saw this post! i love kimchi fried rice yummmm! can’t wait to make some at home! hope y’all had a great thanksgiving!!!

  3. Rowena Not Specified Not Specified

    Kimchi fried rice is one of my favorites esp. when it’s cold. I usually use pork belly and when I’m lazy – spam. The bets part is breaking up the fried egg that goes on top :)

  4. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I’ve never tried kimchi but have been wanting to for a while. This sounds lovely!

  5. Adrianna from A Cozy Kitchen Not Specified Not Specified

    WHOA! The egg is a must. So is the thinly sliced pork belly. I dig it. I want it. That is all!

  6. shutterbug Not Specified Not Specified

    i like that this recipe is so easy to make! and if you have leftover rice from the day before, you can make this meal in 10 minutes or less!

  7. Lizzy (Good Things - Australia) Not Specified Not Specified

    Lovely, looks so deliciously fresh!

  8. Aaron from The Amused Bouche Blog Not Specified Not Specified

    Man, I love kimchi! This is the best meal for a quick dinner OR for an afternoon hangover cure, just saying…

  9. Jessica @ How Sweet Not Specified Not Specified

    god I wish this was in my kitchen.

  10. Sook Not Specified Not Specified

    Oh my favorite! I love kimchi.

  11. Pretty. Good. Food. Not Specified Not Specified

    Mmmm, this sounds perfect!

  12. Hannah Not Specified Not Specified

    Oh, if only I could stop myself from eating kimchi straight from the jar! This looks wonderful :)

  13. Sally - My Custard Pie Not Specified Not Specified

    I adore the way your slices of green chilli make this picture come to life.

  14. Jimena Not Specified Not Specified

    It reminds me our peruvian-chineese Chaufa Rice… looks great!! and the photo beautiful

  15. Greer Not Specified Not Specified

    Egg is fine for vegetarians – just not vegans

  16. joey Not Specified Not Specified

    I love kimchi fried rice and yes I have a container of kimchi in my fridge :) So want to make a batch tomorrow! With a fried egg on top it’s also the best hangover food ;)

  17. Hannah Not Specified Not Specified

    ultimate comfort food for a korean. woot woot! i like to put a sunny side up egg on mine…love the runny yolk. :D

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  19. zicoistheman Not Specified Not Specified

    you can actually pour in the egg after you’ve almost finished frying the rice.if you pour the egg at the end,the egg will get mixed with the kimchi flavour and thus become more flavourful.if you’re doing so,make a well in the middle of rice and just pour your egg mixture there.wait for it to cook a bit before you stir otherwise you’ll end up with mushy and wet rice.

  20. Irene Anderson-Kisala Not Specified Not Specified

    i usually get kimchi fried rice from a little Korean restaurant in Koreatown, but this is such a wonderfully simple and delicious recipe… i can’t see myself ever getting take-out again. not only is this much less expensive, it’s head and shoulders above anything i’ve gotten from a restaurant. the only way this could have been any better is if i’d made it with homemade kimchi. guess i know what i need to learn how to do next! :) many thanks for sharing this recipe!

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  24. Penelope Not Specified Not Specified

    Thank you for demystifying kimchi fried rice for me! Hadn’t realised how easy it was to achieve the restaurant quality deliciousness I often crave until I found this recipe. I used a neutral oil to fry the dish and drizzled sesame oil over my rice at the end instead for maximum aroma. I also put dried doljaban muchim on top cos I was feeling fancy, and there are zero regrets. YUMYUM thanks again!

  25. Jenny Nelson Not Specified Not Specified

    When you cook kimchi you lose the advantage of the fermentation, i.e. the probiotics for your microbiome. Wonder if the kimchi could be added and mixed in after the rice cools a bit?

    • Jenny Park Not Specified Not Specified

      That’s true, but the purpose of this recipe isn’t for the probiotics. When you cook kimchi down, you’re adding a depth of flavor that you can’t achieve with raw kimchi. Cooking kimchi is very common. Also, since kimchi is such a staple in Korean cuisine overall, it’s very common to serve a side of straight fermented kimchi with ‘cooked’ kimchi dishes such as kimchi jigae (kimchi stew), kimchi mandu (kimchi dumplings), soondubu jigae (soft tofu stew), godeungeo-tongjorim jjigae (spicy mackerel stew), etc.

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