Description
Kimchi Fried Rice is a flavorful Korean-inspired dish featuring sautéed enoki mushrooms, kimchi, and gochujang combined with day-old rice for a delicious, slightly spicy meal. Topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips, this quick and easy recipe is a perfect weeknight dinner or side dish that bursts with umami and vibrant flavors.
Ingredients
Scale
Oils and Fats
- 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp)
- 1 tbsp oil, vegetable, peanut or canola
Produce and Vegetables
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 1 cup (packed) kimchi
- 1/4 cup kimchi juice (from the kimchi above)
- Green onions, finely sliced (for garnish)
Staples and Condiments
- 1 tbsp gochujang (Korean chilli paste)
- 3 cups cooked day old white rice
Garnishes
- Fried egg, runny yolk, sunny-side up
- Black sesame seeds
- Crispy seaweed strips
Instructions
- Strain kimchi juice: Place the kimchi in a sieve set over a bowl and press firmly to extract as much juice as possible. This juice will be used for the sauce and helps prevent the kimchi from making the rice soggy.
- Measure kimchi juice: Measure out 3 tablespoons of the kimchi juice and set aside for later use. If you have less, adjust accordingly.
- Cook enoki mushrooms: Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms along with about half a teaspoon of the chopped garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just wilted, then transfer the mushrooms to a plate to keep warm.
- Garlic and gochujang: Return the pan to the heat and add the vegetable (or peanut or canola) oil. Add the remaining chopped garlic and cook for about 20 seconds until it turns lightly golden. Add the gochujang paste and cook for an additional 30 seconds, stirring to break it up and letting it dry out slightly.
- Cook kimchi: Add the packed kimchi to the pan and cook for 1 minute to heat it through, allowing some moisture to evaporate without fully cooking the kimchi, which preserves its crunch and flavor.
- Add rice and kimchi juice: Add the 3 cups of day-old cooked rice along with the reserved 3 tablespoons of kimchi juice. Toss and stir well for 1 1/2 minutes until the rice is fully stained red and the gochujang-flavored kimchi sauce is evenly distributed.
- Add mushrooms and sesame oil: Return the cooked enoki mushrooms to the pan along with the remaining 1 teaspoon of sesame oil. Toss everything together to combine and heat through for another minute.
- Serve: Plate the kimchi fried rice and top with a sunny-side up fried egg, sprinkle black sesame seeds, sliced green onions, and crispy seaweed strips as garnishes for added texture and flavor.
Notes
- Use day-old rice for best texture; freshly cooked rice may result in soggy fried rice.
- Gochujang is a Korean chili paste that adds both spice and sweetness. Adjust amount to your spice preference.
- Kimchi juice adds flavor but can be adjusted depending on how tangy your kimchi is.
- Enoki mushrooms are delicate; cook briefly to maintain their texture.
- Optional garnishes such as black sesame seeds and crispy seaweed add extra flavor and crunch.
