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To make this tasty dish, gather the following ingredients: - 2 cups day-old cooked jasmine rice - 1 cup kimchi, coarsely chopped - 1 tablespoon vegetable oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1/2 cup frozen peas - 2 green onions, sliced (plus extra for garnish) - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean chili paste) - 1 teaspoon sesame oil - 2 eggs (optional) - Salt and pepper to taste You can swap some ingredients to fit your taste or what you have on hand: - Use brown rice or quinoa for a healthier grain. - If you don’t have kimchi, try sauerkraut for a similar tang. - Use olive oil or coconut oil instead of vegetable oil. - Swap the onion for shallots or green onions if you prefer. - For a vegan option, skip the eggs or replace them with tofu. You'll need a few basic tools to make this dish: - Large skillet or wok - Wooden spatula or spoon - Knife and cutting board - Measuring spoons and cups With these ingredients and tools, you’re set to make a delicious meal! Enjoy the vibrant flavors and satisfying textures of spicy kimchi fried rice. {{ingredient_image_2}} 1. Heat the vegetable oil in a large skillet or wok over medium heat. Wait until it shimmers. 2. Add the diced onion. Sauté for 2-3 minutes until it turns translucent. 3. Mix in the minced garlic and diced carrots. Stir for another 2 minutes. The carrots should soften a bit. 4. Now, add the chopped kimchi. Cook for 2-3 minutes to boost the flavors. 5. Push the kimchi mix to one side of the skillet. Add the cooked jasmine rice to the cleared space. 6. Drizzle soy sauce and gochujang over the rice. Mix everything until heated well. 7. Fold in the frozen peas and sliced green onions. Cook for another 2 minutes. The peas should be warm. 8. If you want eggs, push the rice to one side again. Crack the eggs into the empty space. Scramble them until cooked and mix with the rice. 9. Drizzle sesame oil over the fried rice. Season with salt and pepper. Taste to balance the flavors. 10. Serve hot, garnished with extra sliced green onions for a fresh touch. Consider adding images at each step. A video can also show the full cooking process. This helps you see what each stage should look like. - Heating oil: 1 minute - Sautéing onion: 2-3 minutes - Adding garlic and carrots: 2 minutes - Cooking kimchi: 2-3 minutes - Mixing in rice: 1 minute - Combining peas and onions: 2 minutes - Scrambling eggs (if used): 2 minutes - Final seasoning and serving: 1 minute Overall, the total cooking time is about 20 minutes. This recipe is quick and easy, making it perfect for any meal. To make the best spicy kimchi fried rice, follow these tips: - Use day-old rice. This type of rice is drier. It fries better and does not clump. - Chop kimchi well. Smaller pieces mix easily into the rice and enhance flavor. - Heat the oil. Make sure the oil is hot before adding ingredients. This helps to sauté them properly. - Mix well. Stir everything together so the flavors blend. Be sure to coat the rice with sauce. - Garnish right before serving. Fresh green onions add a nice crunch and color. Avoid these common errors to ensure a tasty dish: - Using fresh rice. Freshly cooked rice can become mushy. Always use day-old rice. - Adding too much liquid. If you add too much soy sauce or gochujang, your dish can become soggy. - Not cooking thoroughly. Make sure each ingredient is cooked properly. This enhances flavor and texture. - Skipping the sesame oil. This oil adds a final touch of flavor. Don't forget it! You can easily adjust the spice level to suit your taste: - Start small. If you're unsure, use less gochujang. You can always add more later. - Add chili flakes. Sprinkle some on top for extra heat without changing the base flavor. - Try different kimchi. Some kimchi brands are spicier than others. Find one you like best. - Serve with yogurt or sour cream. These can cool down the heat if it gets too spicy. Pro Tips Use Day-Old Rice: Day-old rice is drier and helps to achieve the perfect texture without becoming mushy. Customize Heat Level: Adjust the amount of gochujang to your taste; add more for extra spice or reduce for a milder flavor. Garnish for Freshness: Top with extra green onions or sesame seeds right before serving to add a fresh and crunchy element. Experiment with Add-Ins: Feel free to add leftover proteins like chicken or tofu for a heartier meal. {{image_4}} You can easily make spicy kimchi fried rice vegetarian or vegan. Start by using a plant-based kimchi. Many brands offer vegan kimchi without seafood. Replace eggs with tofu for protein. Simply crumble firm tofu into the pan and sauté it until golden. This keeps the dish hearty and satisfying, while still being meat-free. Adding protein boosts the meal's nutrition. You can use chicken, shrimp, or tofu. For chicken, dice it small and cook it in the skillet before adding the rice. For shrimp, just sauté it until pink before mixing it in. If you prefer tofu, use firm tofu, and follow the same steps as for vegan adaptations. Each protein adds great flavor and makes the dish more filling. To make this dish gluten-free, choose gluten-free soy sauce. This small swap keeps the taste while avoiding gluten. You can also use tamari, a gluten-free soy sauce alternative. If your kimchi has gluten, look for brands labeled gluten-free. These easy changes ensure everyone can enjoy a bowl of spicy kimchi fried rice without worry. To store leftovers of your spicy kimchi fried rice, let it cool first. Place the rice in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to seal the container well. This keeps out moisture and odors. When you are ready to eat the leftover rice, take it out of the fridge. Use a microwave-safe bowl to heat it. Add a splash of water to keep it moist. Cover the bowl with a damp paper towel. Heat for one to two minutes. Stir halfway through to heat evenly. You can also reheat it on the stove. Just warm it in a pan over low heat. Stir often until hot. If you want to keep the fried rice longer, freezing is a great option. Place the cooled rice in a freezer-safe bag or container. Remove as much air as you can before sealing. This helps prevent freezer burn. The rice can last up to three months in the freezer. To thaw, move it to the fridge overnight. You can reheat it straight from frozen, but it may take longer. Kimchi is a Korean dish made from fermented vegetables, mainly napa cabbage and radishes. It has a tangy and spicy flavor, making it perfect for fried rice. Kimchi adds depth to the dish and gives it a kick. The fermentation process also makes it healthy, adding probiotics to your meal. This unique taste blends well with jasmine rice and other ingredients in the recipe. Yes, you can use freshly cooked rice, but it’s not ideal. Day-old rice works best because it’s drier and firmer. Fresh rice tends to be sticky, which can make your fried rice mushy. If you do use fresh rice, spread it out on a tray to cool. This helps reduce moisture before adding it to the skillet. To reduce the heat, you can adjust the amount of gochujang used in the recipe. Start with less and add more if needed. You can also add more vegetables, like peas and carrots, to balance the spice. Mixing in a little sugar can help tone down the heat, too. If you really want to cool it down, add a dollop of sour cream or yogurt when serving. In this article, we explored how to make Spicy Kimchi Fried Rice. We covered essential ingredients, tools, and step-by-step instructions. You learned tips to perfect your dish and variations for different diets. We also discussed how to store leftovers properly. Remember, the fun lies in customizing your fried rice. Use fresh ingredients and try different spice levels. Dive in and enjoy this tasty meal at home!

Spicy Kimchi Fried Rice

A flavorful and spicy fried rice dish made with kimchi, vegetables, and optional eggs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups day-old cooked jasmine rice
  • 1 cup kimchi, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 0.5 cup frozen peas
  • 2 pieces green onions, sliced (plus extra for garnish)
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 2 pieces eggs (optional)
  • to taste salt and pepper

Instructions
 

  • Begin by heating the vegetable oil in a large skillet or wok over medium heat until shimmering.
  • Add the diced onion and sauté for about 2-3 minutes, or until it becomes translucent and softened.
  • Introduce the minced garlic and diced carrots to the skillet, stirring for another 2 minutes until the carrots begin to soften.
  • Next, mix in the chopped kimchi, allowing it to cook for an additional 2-3 minutes to enhance the flavors and soften the kimchi.
  • Shift the kimchi mixture to one side of the skillet, creating space, and add the cooked jasmine rice into the cleared area.
  • Drizzle the soy sauce and gochujang directly over the rice, then mix everything together until all ingredients are well combined and heated through.
  • Fold in the frozen peas and sliced green onions, cooking everything for another 2 minutes until the peas are heated.
  • If you choose to include eggs, push the fried rice to one side of the skillet again. Crack the eggs into the empty space and scramble them until fully cooked, then fold them into the rice mixture.
  • Once everything is incorporated, drizzle the sesame oil over the fried rice, and season with salt and pepper to taste, ensuring the flavors are balanced.
  • Serve the spicy kimchi fried rice hot, garnished with the extra sliced green onions for an added burst of freshness.

Notes

Use day-old rice for the best texture.
Keyword fried rice, kimchi, spicy, vegetarian