Kimchi Fried Rice Recipe – Easy Egg & Jasmine Rice Bowl

Last Updated on 2 months by Neha Deshmukh

Kimchi Fried Rice Recipe – Easy Egg & Jasmine Rice Bowl

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require a ton of effort. This Kimchi Fried Rice is exactly that. I first stumbled upon this recipe when I was craving something spicy and comforting, and it’s been a weeknight staple ever since. It’s seriously addictive – the perfect balance of savory, spicy, and just a little bit tangy. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fried rice. The star of the show, kimchi, brings a wonderful fermented funk and a delightful kick. It’s a fantastic way to use up leftover rice (though freshly cooked works great too!), and it comes together in under 30 minutes. Plus, it’s super customizable – feel free to add your favorite veggies or protein! Honestly, it’s a flavor explosion in every bite.

Ingredients

Here’s what you’ll need to make this Kimchi Fried Rice:

• 1 cup jasmine rice
• 1 cup water
• 1 teaspoon kosher salt
• ½ cup onions, chopped
• 3-4 eggs
• 3 cups bok choy, chopped
• 2 tablespoons oil (vegetable, canola, or avocado oil work well)
• ½ cup scallions, chopped (separate some for garnish!)
• 4 garlic cloves, minced
• 1 cup Kimchi with liquid
• 1 teaspoon gochugaru (Korean chili powder)
• 1-2 eggs to fry on top (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Jasmine Rice: I love using jasmine rice for its slightly floral aroma and fluffy texture. But honestly, any long-grain rice will work in a pinch. About 180g of uncooked jasmine rice is roughly 1 cup.
• Gochugaru: This Korean chili powder is key to the authentic flavor. It’s fruity, slightly smoky, and has a moderate heat. You can find it at most Asian grocery stores or online. Start with 1 teaspoon and add more to taste!
• Kimchi: Kimchi is fermented cabbage (usually napa cabbage) and it’s the heart and soul of this dish. There are so many varieties – from mild to super spicy, and regional differences are huge! Napa cabbage kimchi is the most common, but radish kimchi (kkakdugi) is also delicious. The liquid is important, so don’t discard it! It adds tons of flavor. The fermentation process is what gives kimchi its unique tangy flavor and probiotic benefits.
• Oil: When stir-frying at high heat, you want an oil with a high smoke point. Vegetable, canola, or avocado oil are all great choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and drain the jasmine rice. Then, cook it in an Instant Pot with water and salt for 4 minutes. Let it cool – this is important!
2. Next, heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Scramble the 3-4 eggs and set them aside.
3. Add the remaining oil to the wok. Sauté the chopped onions and minced garlic until they become translucent and fragrant – about 2-3 minutes.
4. Now, add the kimchi (with its liquid!) and cook for a few minutes, until the liquid has mostly evaporated. This step really concentrates the kimchi flavor.
5. Toss in the chopped bok choy and half of the chopped scallions. Cook for about 2 minutes, until the bok choy is slightly wilted but still crisp.

6. Add the cooked rice, scrambled eggs, and the remaining scallions to the wok. Stir in the gochugaru and mix everything together really well. Make sure the rice is evenly coated with the kimchi and spices.

7. Optional, but seriously delicious: Fry an egg or two sunny-side up and place them on top of the fried rice before serving. That runny yolk adds a richness that’s just chef’s kiss.

Expert Tips

• Don’t overcrowd the wok: Work in batches if necessary to ensure everything cooks evenly.
• High heat is your friend: This recipe is all about that wok hei – that slightly charred, smoky flavor you get from high-heat cooking.
• Taste as you go: Adjust the amount of gochugaru to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble some firm tofu and sauté it with a little turmeric for color and flavor. My friend, Sarah, swears by this version.
• Gluten-Free: Double-check the ingredients on your kimchi to make sure it doesn’t contain any gluten. Some brands use wheat paste in the fermentation process.
• Spice Level: If you’re sensitive to heat, start with ½ teaspoon of gochugaru and add more gradually. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Quick Weeknight Meal: This is already pretty quick, but you can save even more time by using pre-chopped veggies.

Serving Suggestions

Kimchi Fried Rice is fantastic on its own, but it’s also great with a side of:

• Korean pickled radish (danmuji)
• Seaweed salad
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is kimchi fried rice better with day-old rice? While freshly cooked rice works, day-old rice is ideal because it’s drier and less likely to clump up.
• What type of kimchi works best for fried rice? Napa cabbage kimchi is the most common and readily available, but feel free to experiment with other varieties!
• Can I make this ahead of time? You can prep the ingredients (chop veggies, cook rice) ahead of time, but it’s best to cook the fried rice right before serving.
• What is Gochugaru and where can I find it? Gochugaru is Korean chili powder. You can find it at most Asian grocery stores or online retailers like Amazon.
• Can I use a different type of rice? Yes! Long-grain rice like basmati or jasmine works best, but you can use medium-grain rice in a pinch.

Enjoy! I hope you love this Kimchi Fried Rice as much as I do. Let me know in the comments if you try it and what you think!