Kimchi Fried Rice Ingredients

Kimchi Fried Rice Recipe

• 300g Short Grain Rice
• 200g Kimchi 
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Sesame Oil
• 2 Eggs
• 50g Green Onions (optional for garnish)

1. Cook the Rice: Prepare the short grain rice and let it cool slightly.
2. Fry the Kimchi: In a pan, fry the kimchi for about 3 minutes until it becomes fragrant.
3. Stir-Fry the Rice: Add the cooked rice to the pan along with gochujang paste. Stir-fry for about 5 minutes until the rice is well mixed and heated through.
4. Top with Eggs: Fry the eggs separately. Serve each portion of rice with a fried egg on top, drizzling with sesame oil. Garnish with green onions if desired.

Tips for Perfect Fried Rice Every Time

• Use Cold Rice: Freshly cooked rice can be too sticky, so use rice that’s been chilled for a few hours or overnight. This helps each grain to fry properly.
• High Heat is Key: Cook your ingredients over medium-high to high heat to get that deliciously smoky flavor.
• Don’t Overcrowd the Pan: Work in batches if necessary to ensure the rice and other ingredients have enough room to fry evenly.
• Add Protein and Veggies: Fried rice is a great way to use up leftovers. Add any cooked meat, seafood, or vegetables you have on hand for extra flavor and texture.