Print

Kimchi Fried Rice Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

A vibrant and flavorful Korean-inspired Kimchi Fried Rice featuring sautéed enoki mushrooms, tangy kimchi, and spicy gochujang, garnished with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips. Perfect for transforming day-old rice into a deliciously satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

  • 2 garlic cloves, finely chopped
  • 200g (7oz) enoki mushrooms
  • 1 cup packed kimchi
  • 1/4 cup kimchi juice (from the kimchi)
  • Green onions, finely sliced (for garnish)
  • Crispy seaweed strips (for garnish)

Oils and Sauces

  • 2 tsp toasted sesame oil, divided (1 tsp + 1 tsp)
  • 1 tbsp vegetable oil (vegetable, peanut, or canola oil)
  • 1 tbsp gochujang (Korean chili paste)

Staples and Add-ons

  • 3 cups cooked day-old white rice
  • Fried egg (sunny-side up, runny yolk)
  • Black sesame seeds (for garnish)

Instructions

  1. Strain kimchi juice: Place the kimchi in a sieve over a bowl and press firmly to extract as much juice as possible. This juice will be used for the sauce, and removing excess moisture from the kimchi prevents soggy rice.
  2. Measure kimchi juice: Take 3 tablespoons of the extracted kimchi juice and set it aside for later use in the rice.
  3. Cook enoki mushrooms: Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about half a teaspoon of finely chopped garlic, and a pinch of salt and pepper. Sauté for 1.5 minutes until the mushrooms are just wilted. Remove mushrooms from the pan and set aside.
  4. Garlic and gochujang: Return the pan to the stove and add the vegetable oil. Add the remaining garlic and cook for about 20 seconds until lightly golden. Then add the gochujang and cook for 30 seconds, stirring occasionally, allowing it to dry out a bit and break into smaller pieces.
  5. Cook kimchi: Add the kimchi to the pan and stir-fry for 1 minute just to warm it through and evaporate any excess moisture. This step ensures the kimchi enhances flavor without watering down the rice.
  6. Add rice and kimchi juice: Add the cooked day-old rice and reserved kimchi juice to the pan. Toss everything thoroughly for 1.5 minutes until the rice is evenly coated and stained red from the gochujang and kimchi flavors.
  7. Add enoki mushrooms and sesame oil: Return the sautéed enoki mushrooms to the pan along with the remaining 1 teaspoon of toasted sesame oil. Toss everything gently to combine and distribute flavors throughout the rice.
  8. Serve: Plate the kimchi fried rice and top it with a sunny-side-up fried egg. Garnish with black sesame seeds, finely sliced green onions, and crispy seaweed strips for added texture and flavor. Enjoy immediately.

Notes

  • Use day-old rice because it’s drier and less likely to clump or become mushy when stir-fried.
  • Gochujang can be adjusted to taste depending on your spice preference.
  • Kimchi juice adds acidity and depth but too much can make the rice soggy, so measure carefully.
  • Enoki mushrooms cook quickly; avoid overcooking to maintain their texture.
  • Optional garnish ingredients like seaweed and black sesame seeds add crunch and umami.

Keywords: kimchi fried rice, Korean fried rice, kimchi recipe, enoki mushrooms, gochujang, vegetarian Korean food, easy fried rice

Find it online: https://ellaeatsdaily.com/kimchi-fried-rice-recipe/