Quick Kimchi Fried Rice

$- 2 cups cooked jasmine rice (preferably a day old) - 1 cup kimchi, chopped (reserve the juice) - 1 tablespoon vegetable oil - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 large egg - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon gochugaru (Korean chili flakes) - Sesame seeds for garnish - Large skillet or wok - Spatula - Knife and cutting board - Measuring spoons and cups Each ingredient plays a key role. The jasmine rice gives a fluffy base. Kimchi adds spice and tang. Garlic brings depth, while green onions add a fresh crunch. The egg binds it all together and adds richness. Using day-old rice helps avoid clumps. Fresh rice can be too sticky. Gochugaru adds heat if you like spice. If you want to keep it simple, skip it. Gather your tools before you start. A large skillet or wok is best for even cooking. Make sure your spatula is sturdy. It will help mix everything well. With these ingredients and tools, you are ready to make a delicious dish. Heat the vegetable oil in a large skillet over medium-high heat. Wait until it shimmers. Add the minced garlic and stir-fry it for about 30 seconds. You want the garlic to smell great but not burn. Add the chopped kimchi to the skillet. Stir it for 3 to 4 minutes. This will caramelize the kimchi and bring out its rich flavor. Remember to keep stirring to avoid burning. Push the kimchi to one side of the skillet. Crack the egg into the empty space. Scramble the egg until it’s fully cooked. Once done, mix the egg with the kimchi. Add the cooked jasmine rice to the skillet. Break apart any rice clumps gently with your spatula. Stir everything well until all the ingredients blend together. Pour in the reserved kimchi juice, soy sauce, sesame oil, and optional gochugaru. Mix thoroughly to coat the rice with all the flavors. Stir-fry the mixture for 3 to 5 minutes until everything is hot. Taste it and adjust the seasoning if needed. Once happy with the taste, remove it from the heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve warm and enjoy this quick, zippy dish! I always recommend using jasmine rice for kimchi fried rice. It has a nice texture and flavor. If you can, use rice that is a day old. Fresh rice tends to be too sticky. Day-old rice is drier and easier to fry. To change the spice level, you can add more or less gochugaru. If you like it mild, skip the gochugaru. For more heat, add a little more. You can also add a splash of kimchi juice. It adds flavor without too much spice. Taste as you go to find your perfect balance. Meal prep can save time. Chop your kimchi and green onions ahead of time. Store them in the fridge until you are ready to cook. You can also cook the rice a day early. Just make sure to store it in an airtight container. When you are ready, everything will be easy to grab and cook. This makes your cooking fast and fun! {{image_4}} You can make this dish vegetarian or vegan. Skip the egg for a vegan twist. Use tofu instead. Firm tofu works best. Dice it, then sauté it just like the egg. It adds protein and texture. You can also add more veggies, like bell peppers or carrots. These bright colors make the dish fun and healthy. Adding proteins can change the dish's flavor. You can use cooked chicken, shrimp, or tofu. If you're using chicken, dice it into small pieces. Cook it in the skillet before adding garlic. For shrimp, add them after the garlic. Cook until they turn pink. For tofu, use firm tofu, as mentioned before. It soaks up flavors well and gives a nice texture. Get creative with your add-ins! You can toss in peas, corn, or mushrooms. These add more taste and nutrition. Even leftover vegetables work great. Just chop them small and mix them in the skillet. This way, you can use what you have at home. It makes your meal unique every time! To store leftover kimchi fried rice, let it cool first. Use an airtight container. Place it in the fridge. It will stay fresh for about 3 days. Make sure to keep it sealed to avoid drying out. When you're ready to eat, take out the rice. You can reheat it in a skillet or microwave. If using a skillet, add a splash of water. Heat it on medium until warm, stirring often. If using a microwave, cover it and heat in 30-second bursts. Stir in between to keep it moist. You can freeze kimchi fried rice too! First, cool it completely. Then, place it in a freezer-safe bag. Squeeze out the air and seal it tight. It can last in the freezer for up to 2 months. When you're ready to eat, thaw it overnight in the fridge before reheating. You should use a good quality kimchi. Look for one that is spicy and tangy. I suggest using napa cabbage kimchi. The flavor of the kimchi makes a big difference. If you prefer, you can use radish kimchi for a crunchier texture. Yes, you can make this dish without an egg. Just skip the step where you add the egg. You can still create a tasty fried rice. Consider adding tofu, or extra veggies for protein instead. Cooked Kimchi Fried Rice lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to cool it down before putting it in the fridge. You can use fresh rice, but day-old rice is better. Fresh rice can be too sticky. If you use fresh rice, spread it out on a tray to cool. This helps to dry it out before frying. This blog post covered all you need to make tasty Kimchi Fried Rice. We discussed essential and optional ingredients, tools, and step-by-step cooking instructions. I shared tips for best rice, spice levels, and meal prep. You also learned about variations, storage, and FAQs. In short, making Kimchi Fried Rice is fun and easy. Using fresh ingredients lets you create a dish you can enjoy any time. Get cooking and enjoy your delicious meal!$

Quick Kimchi Fried Rice

Spice up your meal with this delicious Zippy Kimchi Fried Rice recipe! In just 15 minutes, you can create a satisfying dish using simple ingredients like day-old jasmine rice, tangy kimchi, and a touch of sesame oil. This one-pan wonder is perfect for a quick dinner or a tasty lunch. Ready to elevate your taste buds? Click through to explore the full recipe and enjoy a burst of flavor in every bite!

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Ingredients

2 cups cooked jasmine rice (preferably a day old, to ensure a better texture)

1 cup kimchi, chopped (reserve the juice for later)

1 tablespoon vegetable oil

2 green onions, finely chopped

2 cloves garlic, minced

1 large egg

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon gochugaru (Korean chili flakes) - optional for an extra kick

Sesame seeds for a finishing touch

Instructions

Begin by heating the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Once hot, add the minced garlic and stir-fry for around 30 seconds, or until it becomes fragrant but not burnt.

Next, incorporate the chopped kimchi into the skillet. Sauté for about 3-4 minutes, allowing the kimchi to caramelize slightly, which will enhance its flavor.

Then, push the kimchi mixture to one side of the skillet, creating space in the center. Crack the egg into this empty part and scramble it until fully cooked. Once done, mix it into the kimchi.

Now, add the cooked jasmine rice to the skillet, breaking apart any clumps gently with your spatula. Stir everything together until the ingredients are well combined.

Pour in the reserved kimchi juice, followed by the soy sauce, sesame oil, and gochugaru (if you're opting for some spice). Mix thoroughly to ensure the rice is evenly coated with flavors.

Continue stir-frying the mixture for an additional 3-5 minutes, or until everything is heated through. Taste and adjust seasoning if necessary.

Once satisfied, remove from heat and garnish with the chopped green onions and a sprinkle of sesame seeds before serving warm.

- Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2

- Serving Suggestion: Serve the fried rice in vibrant bowls, garnished with extra green onions and sesame seeds, and enjoy with a side of fresh cucumber salad for a refreshing contrast!