Kimchi fried rice is a quick meal with cold rice, kimchi, egg and crispy toppings. The dish is savory, spicy and ideal when you have leftover rice from the day before.
Cold rice is important because it is drier and fries better. Warm rice contains too much moisture and turns mushy more quickly. With kimchi, soy sauce, spring onion and a fresh cucumber topping, you can turn it into a complete meal in no time.
- Preparation time: about 20 minutes
- Serves: 2 people
- Type: quick meal, rice dish
- Delicious with: cucumber, fried egg, sesame and spring onion
Why kimchi fried rice works so well
Kimchi adds heat, acidity and umami. The rice makes the dish filling, and the egg adds creaminess. By letting the rice sit briefly in the pan, you get crispy bits that add lots of flavor.
The fresh cucumber topping keeps the dish balanced. Especially with spicy kimchi, something cool and crunchy is very welcome.
Ingredients
- 300 g cooked cold rice, preferably from the day before
- 150 g kimchi, roughly chopped
- 2 eggs
- 2 spring onions, sliced into rings
- 1 clove garlic, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil, optional
- 1 tbsp neutral oil for frying
- Sesame seeds or crispy onions for topping
For the cucumber topping
- 1/2 cucumber, thinly sliced
- 1 tbsp cucumber vinegar or rice vinegar
- A pinch of salt
Method
- Mix the cucumber with the vinegar and a pinch of salt. Set aside while you fry the rice.
- Fry the eggs in a frying pan and set them aside.
- Heat the oil in the same pan. Briefly fry the garlic and the white part of the spring onion.
- Add the kimchi and cook for 2 minutes so the flavor deepens slightly.
- Add the cold rice. Break up any clumps and fry over medium heat.
- Stir in the soy sauce and, if using, the sesame oil. Let the rice sit still every now and then for crispy edges.
- Divide among bowls and finish with egg, cucumber, green spring onion and sesame seeds.
What to watch out for
Don’t use too much liquid from the kimchi jar. A little juice is nice, but too much will make the rice soggy. Fry in a large pan so the rice can actually fry instead of steam.
Is your rice still a bit moist? Spread it out on a plate first and let it dry briefly before adding it to the pan.
Serving tips
Serve kimchi fried rice in deep bowls. Black chopsticks go beautifully with this kind of bowl dish, but a regular spoon works just as well.
For extra salt, oil or spices, take a look in the Nicolas Vahé collection. You can find more quick dishes among the Nicolas Vahé recipes.
Variations
- More vegetables: add carrot, pak choi, peas or spinach.
- More protein: fry in tofu, chicken or shrimp.
- Milder: use less kimchi and add extra rice or cucumber.
- Extra crispy: finish with fried onions or roasted peanuts.
Preparation and storage
Ideally, cook the rice a day ahead and store it covered in the fridge. Leftover kimchi fried rice can be kept for 1 day and reheated in a pan. It’s better to add the egg and cucumber fresh.
Frequently asked questions
Which rice do you use for kimchi fried rice?
Cooked cold rice works best. Jasmine rice, sushi rice or regular white rice all work, as long as the rice isn’t too wet.
Can I make kimchi fried rice vegetarian?
Yes, use vegetarian kimchi and leave out any fish sauce. Add tofu or extra egg for more substance.
How do you make kimchi fried rice less spicy?
Use less kimchi, add extra rice and serve with cucumber or a softly fried egg.
Can I make kimchi fried rice in advance?
You can cook the rice in advance and prepare the toppings. It’s best to fry the dish just before eating.
