Kimchi Fried Rice

Kimchi Fried Rice

Great way to use all leftovers and scraps in your kitchen! Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a Korean fried rice made with kimchi, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 3 tsp soy sauce
  • 1.2 oz oil
  • 2 egg
  • 2 pt rice
  • 2 tbsp kimchi juice
  • 8 oz kimchi
  • 1 broccoli
  • 1 carrot
  • 4 scallion
  • Step 1

    Use a vegetable peeler to peel the broccoli stem and carrot. Use a large-holed cheese grater to grate the broccoli stem and carrot. You should have about 1 cup of each after shredding.

    Step 2

    Slice the green onions, separating the white ends from the green ends. Roughly chop the kimchi, making sure all the pieces are about bite sized. Place the eggs in a bowl and lightly whisk with a fork.

    Step 3

    Heat a large skillet or wok over medium to medium-high heat. Once hot, add the oil and swirl to coat the surface. Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.

    Step 4

    Add the shredded broccoli stem and carrots to the skillet and sauté for about one minute more. Finally, add the chopped kimchi and 2-4 Tbsp kimchi juice (depending on how strong you want your kimchi flavor) and let it simmer until the juice reduces and the skillet is fairly dry again.

    Step 5

    Add the day-old rice to the skillet and fold it together with the vegetables. Allow the rice to heat through. Push the rice off to the sides of the skillet and pour the eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.

    Step 6

    Finally, turn the heat off and sprinkle the soy sauce and toasted sesame oil over the fried rice. Gently fold the rice until the soy sauce and sesame oil are incorporated. Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed. If you want more tanginess or heat, you can add more kimchi juice. Finally, top with the sliced green ends of the green onions just before serving.

    Step 1

    Large skillet

    Top with the sliced green ends of the green onions just before serving.

    Step 2

    Large skillet

    Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed.

    Step 3

    Large skillet

    Turn the heat off under the skillet, and sprinkle the soy sauce and oil over the rice. Gently fold the rice until the soy sauce and oil are incorporated.

  • 1 tbsp soy sauce
  • 1 tsp oil
  • Step 4

    Large skillet

    Push the rice off to the sides of the skillet and pour whisked eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.

  • 2 egg
  • Step 5

    Large skillet

    Add day-old rice to the skillet and fold it together with the vegetables. Allow to heat through.

  • 4 cup rice
  • Step 6

    Large skillet

    Add the chopped kimchi and kimchi juice (depending on how strong you want your kimchi flavor). Let it simmer until reduced and skillet is dry again.

  • 2 tbsp kimchi juice
  • 1 cup kimchi
  • Step 7

    Large skillet

    Add the broccoli stem and carrots to the skillet and sauté for one minute.

  • 1 broccoli
  • 1 carrot
  • Step 8

    Large skillet

    Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.

  • 4 scallion
  • Step 9

    Large skillet

    Add oil to the skillet and swirl to coat the surface.

  • 2 tbsp oil
  • Step 10

    Large skillet

    Heat a large skillet or wok over medium to medium-high heat.

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