Kimchi Fried Rice


Vegetarian, Vegan, Dairy-free

Meal Type
Dinner
Cuisine
Korean
Author
norecipes.com
Serves
2
Preparation Time
5 minutes
Cooking Time
7 minutes

Ingredients

Kimchi

  • 170 grams Kimchi (3/4 cup packed, chopped)

Sauce

  • 1/3 cup Kimchi juice
  • 1 Tbsp Gochujang (chilli bean sauce)
  • 1/2 Tbsp Soy sauce

Rice

  • 2 tsp Toasted sesame oil
  • 560 grams Rice - cooked short grain (about 3 cups)

Cooking

  • 1 Tbsp Vegetable oil

Garnish

  • 1 Scallion (finely chopped)

Egg options

  • 2 Free Range Eggs - sunnyside up OR
  • 100 - 150g silken tofu + 3-4 Tbsp vegan egg yolk sauce

Instructions

  1. Before you measure out the kimchi, squeeze out as much juice from the kimchi as you can, into a liquid measuring cup, this liquid is the "kimchi juice"
  2. Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.
  3. Drizzle the sesame oil on the rice and stir to break up any big clumps.
  4. Put the vegetable oil in a frying pan and heat over medium high heat until hot. Add the chopped kimchi and stir fry until the kimchi is starting to brown and is very fragrant.
  5. Add the rice and and stir-fry with a silicon spatula, pressing down on any clumps until the rice is uniform in color.
  6. Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown, and doesn't stick together quite as much.
  7. Since kimchi varies in saltiness, taste the kimchi bokkeumbap and add more soy sauce if needed.
  8. When the fried rice is done, add the scallions and then plate. Top each serving with a sunny-side up egg.
  9. If using the vegan route, roughly chop the silken tofu and stir through the hot rice mixture before storing or serving. Serve hot and drizzle with our vegan egg yolk sauce.

Notes

  • 560g of cooked rice is just under two uncooked cups from a rice cooker. Basmati or sushi rice both work just fine.
  • If making with sushi rice, consider not dry frying the kimchi first, puree kimchi with other sauce ingredients and combine, heat enough to remove excess moisture, let the mix cool and make omusubi onigiri.
  • 2021 - I started making kimchi rice again recently and decided to use 1 300mL tub of white rice and 1 half brown rice, half whole red lentils. Works really well, more filling, adding protein, fibre reducing the simpler carbohydrates.