When I was a kid, my go-to afternoon snack was a quesadilla or a pot of instant mac-n-cheese. I still love those two things; they’ll always have a special place in my heart. But now that I’m a grown-up, I try and make my snacks and quick meals a bit healthier. This bowl of kimchi fried rice goodness is in heavy rotation. It utilizes ingredients I always seem to have on hand. Kimchi has become a fridge staple in the last year and I love to add it to lots of things, or even eat it all on its own.
Fried rice always works best with rice that’s a day old and sort of dried out. I like to make a big pot of rice and eat it throughout the week, adding it to different dishes. This also is a great thing to make if you have leftover rice from takeout. I worked with brown rice but feel free to use white. Either will work just fine. The Korean chili paste gochujang can be found pretty easily at any Asian market and it can even be found online.
This bowl is flexible, add chicken or pork or shrimp to it. I did what I always seem to do: put an egg on top.
Kimchi Fried Rice
- 1 tablespoon olive oil
- 1/4 cup chopped kimchi, finely chopped
- 2 tablespoons kimchi juice (from the jar of kimchi)
- 2 tablespoons water
- 1 teaspoon gochujang
- 1 cup cooked brown rice or white rice (preferably a day old)
- 1 teaspoon sesame oil
- 2 large eggs
- 1 green onion, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1 small sheet of kim/roasted seaweed, thinly sliced, for garnish
- In a sauté pan, set over medium heat, add the olive oil. When the oil is hot, add the chopped kimchi and cook until fragrant and softened, about 2 to 5 minutes. Pour in the kimchi juice, water, gochujang and mix. Add the cooked rice and toss until coated, cooking for an additional 1 to 2 minutes. Drizzle in the sesame oil and mix one last time. Give it a taste and add salt and extra gochujang according to your liking. Cover the fried rice and turn the heat to low so it stays warm while you fry up the eggs.
- To a small sauté pan, set over moderately high heat, pour in a few tablespoons of vegetable oil. When hot, crack in the egg and fry for about 1 to 2 minutes. Cover the egg for the last 30 seconds so the egg whites set. Repeat this process with the second egg.
- Divide the rice amongst bowls, top with fried eggs, a few sliced green onions, sesame seeds and roasted seaweed.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.