Recipe

Kimchi Fried Rice

Kimchi Fried Recipe by Momma Cuisine

Fried rice can be made so many ways, usually best with left over meats and tossed together in a hot pan with rice, various vegetables and eggs to add protein as well as a splash of soy sauce.

Kimchi Fried Rice is the Korean version made with kimchi - fermented Napa cabbage stored in clay pots that are held in the earth to with spices and other ingredients and allowed to ferment for months. Kimchi is an awesome condiment served with grilled meats, and in this kimchi fried rice recipe, becomes the star.

This Kimchi Fried Rice recipe also introduces a Korean pepper paste, Gochujang. Gochujang has deep and earthy spicy notes and not in the in-your-face spicy we love with Sriracha, it's Vietnamese counterpart.

Ingredients:
  • 3 tablespoons vegetable oil
  • 1/4 cup chopped onions
  • 1 cup Kimchi
  • 4 cups cooked white rice, or brown rice
  • 1 tablespoon Gochujang paste, heaping scoop
  • 1 teaspoon kosher salt
Instructions:

Heat a large pan to medium-high with vegetable oil.

Saute the onions, stirring occasionally until soft, then add the kimchi. Saute the kimchi with onions and some of its juices until the cabbage leaves heats through and becomes tender also.

Add the cooled white (or brown rice), tossing thoroughly with the kimchi. The rice will begin to turn bright orange/red because of the kimchi. Heat through.

Lastly add the gochujang paste and salt and mix in with fried rice.

Serve with a sunny side up egg.

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