Kimchi Fried Rice

One of my favorite restaurants in Philly has the most amazing kimchi fried rice. When I first tasted it, it reminded me of “vagharelo bhaat” which is the gujarati version of fried rice, and a comfort food to say the least. Since I can’t get to Philly all the time, I decided to take a chance and make this at home. This recipe comes together so quickly especially if you have some plain rice sitting in your refrigerator like I did. If you don’t eat eggs just leave the fried egg out, but if you do– definitely take the extra step and top off your rice with the fried egg!!

Please don’t be discouraged if you don’t have Kimchi and gochujang (Korean red pepper paste) sitting around in your pantry. Think of this as a great opportunity to step out of your usual cooking routine and try some new ingredients/flavors. I used jarred Kimchi from my local grocery store and the gochujang  I ordered from Amazon so these ingredients aren’t that difficult to find. Foreal though, this gochujang is SO good, I can not wait to experiment more with it and I think you will find continued use for it once you purchase it as well! Hope you guys enjoy this recipe, its incredibly simple!

If you make this, be sure to upload a picture and tag my Instagram handle @thechutneylife, I love to see all of your creations 🙂 Comment Below if you have any questions about this recipe !

Happy Eating 🙂

Kimchi Fried Rice

Prep

Cook

Total

Ingredients

3 Cups Cooked Rice ( I used Jasmine) (2 cups uncooked yielded 3 cooked cups of rice for me)

1 Cup kimchi, chopped coarsely

1/4 cup of Kimchi Liquid

2 tbsp vegetable or canola oil

2 tbsp Gochujang (Korean hot pepper paste)

1 Egg (Fried/Over Easy)

1/2 tsp cumin seeds

1 Green Chili, finely diced

1/4 cup scallions sliced

Instructions

  1. Heat a large skillet on medium high heat and add oil.
  2. Once oil is hot, add the cumin seeds and green chilis and let splutter for few seconds.
  3. Add the Kimchi and saute for 2-3 minutes.
  4. Add rice, kimchi juice, gochujang and stir together for 5-7 minutes until the liquid is absorbed by the rice. (if it still seems dry, add 1 to 3 tablespoons of water to get things going)
  5. Remove from heat, top with scallions and a fried egg. 

Options: You can also top this off with your favorite hot sauce/ siracha, or toasted sesame seeds!

Courses Dinner, Lunch

Cuisine Korean

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