Description
Kimchi Fried Rice is a quick and flavorful Korean-inspired dish featuring savory kimchi, umami-rich enoki mushrooms, and spicy gochujang sauce, all stir-fried with day-old rice. Topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips, this vibrant and comforting meal brings a perfect balance of spicy, tangy, and savory flavors in just 16 minutes.
Ingredients
Main Ingredients
- 2 tsp toasted sesame oil, separated (1 tsp + 1 tsp)
- 2 garlic cloves, finely chopped
- 200g (7oz) enoki mushrooms
- 1 tbsp vegetable oil (can use peanut or canola oil)
- 1 tbsp gochujang (Korean chili paste)
- 1 cup packed kimchi
- 1/4 cup kimchi juice (from the kimchi)
- 3 cups cooked day-old white rice
- 4 fried eggs (sunny-side up, runny yolk)
- Black sesame seeds, to garnish
- Green onions, finely sliced, to garnish
- Crispy seaweed strips, to garnish
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 removes excess moisture from the kimchi so the rice doesn’t become soggy and provides flavorful kimchi juice for the sauce.
- Measure kimchi juice: Measure out 3 tablespoons of the kimchi juice and set it aside for later use. If you have less juice, use all that you have.
- Cook enoki mushrooms: Heat 1 teaspoon of toasted sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms, about 1/2 teaspoon of the finely chopped garlic, and a pinch of salt and pepper. Cook for 1 1/2 minutes until the mushrooms are just wilted. Remove from pan and transfer to a plate.
- Garlic and gochujang: Return the pan to the heat and add 1 tablespoon of vegetable oil. Add the remaining garlic and cook for 20 seconds until lightly golden and fragrant. Stir in the gochujang and cook for 30 seconds, stirring gently until the paste thickens slightly and breaks up.
- Cook kimchi: Add the drained kimchi to the pan and cook for 1 minute just to heat through and evaporate any excess moisture. This step ensures the kimchi flavor infuses the dish without making it too wet.
- Add rice and kimchi juice: Add the day-old cooked rice and reserved kimchi juice to the pan. Toss everything well and cook for 1 1/2 minutes until the rice is evenly stained red with gochujang and heated through. Stir thoroughly to distribute the flavors throughout the rice.
- Add mushrooms and sesame oil: Return the cooked enoki mushrooms to the pan and drizzle the remaining 1 teaspoon sesame oil over the rice. Toss gently to combine all ingredients evenly and finish cooking.
- Serve with garnishes: Divide the kimchi fried rice among plates and top each serving with a sunny-side up fried egg with a runny yolk. Garnish with black sesame seeds, finely sliced green onions, and crispy seaweed strips for extra flavor and texture.
Notes
- Day-old rice works best for fried rice as it is drier and less likely to become mushy.
- Gochujang is a Korean fermented chili paste that adds spicy and sweet depth; substitute with a mix of chili paste and miso if unavailable.
- Use kimchi juice extracted from well-fermented kimchi to maximize flavor.
- Enoki mushrooms provide a delicate texture and mild flavor complementing the bold kimchi.
- Optional garnishes such as black sesame seeds, green onions, and seaweed strips add texture and visual appeal.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean