kimchi fried rice

Impossibly flavorful yet easy vegan kimchi fried rice. The best part: a vegan fried egg with creamy yolk, silky whites, and crispy golden edges.

Kimchi Fried Rice with Vegan Fried Egg

garlic, finely minced

scallions,

fried tofu/bean curd, cubed

well-fermented vegan kimchi (homemade recipe HERE)

gochujang (korean chili paste)

soy sauce

sesame oil

rice

gochugaru (korean chili powder),

seaweed/nori,

sesame seeds, for topping

soft/silken tofu

plant-based milk

white/light-brown miso

yeast

cornstarch

vegetable oil

turmeric

black salt (kala namak)

(1/2 cup) plant-based milk

tapioca starch

Make the Vegan Egg Yolk. In a food processor, combine soft/silken tofu, plant-based milk, white/light-brown miso, nutritional yeast, cornstarch, vegetable oil, turmeric, and black salt. Blend until smooth and run through a fine mesh sieve for maximum smoothness. Taste to adjust seasoning & set aside.

Make the Vegan Egg White. In a bowl, whisk together plant-based milk, cornstarch, tapioca starch, and black salt. Combine well and set aside.

Make the Vegan Fried Eggs. Heat 1-2 tablespoons of oil in a wok over medium-high heat. Note: you can also use a non-stick pan with egg molds/rings. Once the oil is hot, carefully spoon in 2.5-3 tablespoons of the egg white component. Immediately turn the heat down (to low heat) and cover to cook for about 1 minute. Once the whites are nearly set, spoon on ~1 tablespoon of the egg yolk component. Cover again and cook until the whites are completely set and the edges are golden-brown & crispy. Note: Heat control is key here, you might burn the whites if you're not careful! Once done, carefully transfer them onto paper towel to blot off excess oil. This recipe yields about 6-7 vegan fried eggs.

Prepare Mise En Place. Start by chopping up kimchi into bite-sized pieces. Note: I recommend using kitchen shears and cutting the kimchi in a bowl, so as to avoid staining & contain all the juices. Squeeze excess liquid out of the kimchi (yields about 4 tablespoons) and separate the squeezed kimchi from the juice. To the juice, add gochujang and toasted sesame oil. Mix well to combine and set aside. For the scallions, remember to separate the white and green parts.

Make the Kimchi Fried Rice. Heat ~1 tablespoon of oil in a wok/pan over medium-high heat until shimmering. First add garlic & scallion whites and cook until fragrant, about 30-45 seconds. Add chopped kimchi and sauté until lightly browned, then follow with fried tofu/bean curd and cook to get some color as well. Add a bit more oil and go in with leftover rice. Break the rice up and add the prepared sauce (kimchi juice, gochujang, and toasted sesame oil). Toss everything to combine and stir rigorously to ensure there are no big lumps of rice. At the end, allow the rice to sit undisturbed in the wok/pan for about 1 minute to develop a slightly-charred, crispy crust underneath. Ladle finished rice on a plate and top with scallions (the reserved green part), gochugaru (if desired), dried seaweed/nori, toasted sesame seeds, and a vegan fried egg. Serve warm.

<em>This vegan Kimchi Fried Rice is the perfect balance of spicy, salty, and satisfying. Plus it's packed with veggies and only takes 15 minutes to cook!</em>

Kimchi Fried Rice

green onions, sliced;

garlic,

(142 g) frozen peas

(146 g) carrots,

(215 g) kimchi*, roughly chopped

(450 g) cooked white or brown rice

tamari, liquid aminos, or soy sauce

sesame oil (optional)

Cook the Veggies: 

Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.

Add the Rice

 and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.

Serve: 

divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.

First time having kimchi and I loved this recipe - as did my meat-eating boyfriend! I used half the amount of rice, added broccoli and cooked up some tofu dumplings on the side for an easy weeknight meal. Thanks so much for this recipe! Definitely a winner.

I love the simplicity of this delicious dish! I’ve made it a few times now and it’s very satisfying while leaving the tummy feeling good! Love your recipes, thank-you! 😃

Kimchi fried rice with spam is a delicious way to use up leftover ripe kimchi and day old rice. Add fried spam and a fried egg to take this to another level! 

Kimchi Fried Rice with Spam

Tablespoons avocado oil

kimchi

Tablespoons kimchi juice

Korean red pepper flakes

Tablespoon gochujang - Korean red pepper paste

scallions (chopped; for garnish)

sesame seeds (for garnish)

sugar (optional)

eggs

Fry the Spam

Heat a pan over medium high heat and add about a tablespoon of the oil and the cubed spam. Fry the spam until it&#039;s browned and crispy on one side and them flip it over and brown the other side. This should take about 4 to 5 minutes. Remove it from the pan and set it aside.

Fry the Kimchi

Add the remaining oil to the pan and add the kimchi, gochujang, and Korean red pepper flakes. Stir fry it together for about 3 to 4 minutes.

Add the day old rice to the pan and break up any large clumps of rice by pressing down with the flat side of your spatula or spoon. Keep stirring together to make sure each grain of rice is coated with the kimchi and oil.

Add the remaining ingredients.

Add the spam back into the pan along with the kimchi juice and sesame oil. Stir fry everything together. Give it a taste at this point to see if the flavors are balanced. If your kimchi is very ripe, it may be too sour and may need a bit of sugar to balance out the flavors. Add ½ teaspoon of sugar if needed and taste again. Otherwise, leave out the sugar (see notes below for additional information). Remove from the heat and portion out the servings.

Garnish and Serve

Optional: Top with a sunny side up egg and garnish with chopped scallions and sesame seeds. Serve immediately.

Kimchi fried rice is on another level. Made without meat, this dish is bursting with flavor and is perfect for customizing.

Tbsp oil

white onion (about ½ onion)

garlic (minced)

kimchi (200 g)

veggies (such as frozen peas, carrots, and/or corn)

rice (cooled, 200 g)

Tbsp kimchi juice (30 mL)

Tbsp soy sauce (30 mL)

½ tsp toasted sesame oil (2 mL)

Flavor: In a large wok, heat oil or butter over medium/high. Add onion and garlic, cooking until soft and fragrant, about 3 minutes. Add kimchi and veggies, cooking until veggies are cooked through.

Rice: Add rice and kimchi juice, stirring to evenly coat. Continue cooking until rice is warm.

Egg: Make a hole in the middle of the rice so you can see the bottom of the pan. Crack eggs into the hole and cook them until scrambled, then stir to evenly combine with the rice.

Serve: Stir in soy sauce and sesame oil. Serve warm.

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It&#039;s a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don&#039;t panic! It&#039;s not nearly as spicy as it looks and it&#039;s easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

garlic (, finely chopped)

mushrooms

tbsp oil (, vegetable, peanut or canola)

tbsp gochujang ((Korean chilli paste, Note 2))

(packed) kimchi ((Note 3))

kimchi juice (,

egg (, runny yolk, sunny-side up)

Black sesame seeds

onions (, finely sliced)

Crispy seaweed strips ((Note 5))

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn&#039;t make the rice soggy.

Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you&#039;re short).

Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.

Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it&#039;s lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.

Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn&#039;t need to be cooked) and drive off any excess moisture.

Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.

Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.

Serve, topped with garnishes of choice!

Quick and easy Korean Bokkeumbap recipe made with kimchi, leftover jasmine rice, and chicken . Seasoned with kimchi juice, gochujang and gochugaru chilli powder. Topped with fried egg, crispy seaweed, and sesame seeds.

Kimchi Bokkeumbap Recipe

Rice

breast

½ Onion (Cut small dices)

tbsp Gochujang (Korean chilli paste)

tbsp Gchugaru (Korean chilli powder/chilli powder/paprika)

2-3 Spring onion (Cut thin slices)

Sugar

(Or salt

Sesame oil

tbsp Kimchi Juice (Water from squeezing out kimchi)

tbsp Vegetable oil (Or neutral flavour oil)

Fried Egg (Sunny-side up)

sesame seeds

Spring onion

Seaweed strips (Crispy nori

First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.

Prepare Kimchi and Gather Ingredients

Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.

Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.

Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.

Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.

Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

Make Bokkeumbap

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

tsp sugar

tbsp sesame oil

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

Here’s a delicious kimchi fried rice recipe with canned tuna that can be made in less than 15 minutes. It only requires things you easily have at home - canned tuna and kimchi!

Kimchi Tuna Fried Rice

kimchi (,

185 g canned tuna ((6.5 ounces), drained)

corn kernels ((1.8 ounces), (optional), drained)

Tbsp toasted sesame oil

Tbsp kimchi juice ((liquid from kimchi container))

Tbsp gochujang ((korean chili paste),

soy sauce (, regular (I use Kikkoman brand))

Tbsp sugar ((raw sugar or brown sugar))

green onions (, thinly sliced)

seaweed (strips)

egg (, sunny side up)

Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.

Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.

Add the rice and the seasoning sauce, mix them together thoroughly.

Add the corn kernels (optional) and sesame oil. Mix until well combined. Serve. Garnish with sesame seeds, green onion, and dried seaweed strips. Place a sunny side egg on top. Enjoy!

Is your kimchi getting sour? Turn it into a satisfying kimchi fried rice with crisp bacon pieces. A hint of gochujang and the sour kimchi juice make this Korean classic even more delicious.

Bacon Kimchi Fried Rice (Kimchi Bokkeumbap)

sour cabbage kimchi (chopped)

onion (chopped)

4-6 bacon strips (chopped)

kimchi juice

Korean chili paste (gochujang)

tsp sesame oil

salt and pepper (to taste)

seaweed

eggs (fried to sunny side up)

In a heavy skillet, cook bacon pieces until crisp. Transfer the bacon to a platter, and set aside.

Using a paper towel, wipe off the bacon grease remained in the skillet but leave 1 tablespoonful.

Saute onion in the reserved bacon grease until soft and tender over medium heat.

Add the kimchi and continue to saute until kimchi is soft, about 5 minutes over medium-low heat, then add Korean chili paste and kimchi juice to the skillet and mix well to incorporate with kimchi and onion.

Add the rice to the mixture and toss well. Try to separate the rice grains by using the vertical edge of spatula so that you don't smash the rice much.

Add sesame oil and sesame seeds, and toss well. Season with salt and pepper as you wish.

Raise the heat to medium heat and let the fried rice to sear for 2-3 minutes. This will help the rice on the bottom of skillet to be crisp. Adjust the heat, if needed, so that you don't burn it too much. Check the bottom of the fried rice to see it created desired crispness on the rice.

Remove the skillet from the heat and sprinkle with the reserved bacon pieces and crumbled roasted seaweed. To serve, add sunny side up fried eggs on top. Enjoy while hot!

Crispy on the outside and cheesy inside, this kimchi fried rice recipe with cheese brings the best of both worlds.

Crispy Kimchi Fried Rice Recipe with Cheese

butter

tbsp chopped Asian leek or green onion

pork (optional)

sour kimchi

Korean chili flakes (gochugaru)

tbsp kimchi juice

salt and pepper

Melt butter in a skillet over medium heat. Add the Asian leek or green onion and saute for 2 minutes.

Push the onion to one corner and add the minced pork. Drizzle soy sauce and cook until pork is browned halfway.

Add kimchi, Korean chili flakes (gochugaru), a little bit of sugar and stir-fry for 5 minutes. Sugar will cut down the sourness of the fermented kimchi.

Add the cooked rice and kimchi juice; continue to stir-fry until everything is well incorporated. Taste and season according to your taste. Drizzle a little bit of sesame oil at the end.

Transfer the kimchi fried rice into a large bowl. Divide it into halves or quarters depending on the size of your skillet. Put an individual-sized portion back into the skillet over medium-low heat. Gently press down with spatula and let it cook until you hear some sizzling sound.

Put a portion of cheese in the center and cover the skillet with a lid. Cook until the cheese melt. When done, slide it onto a serving plate halfway then fold the other half over to cover

To garnish, sprinkle with crumbled roasted seasoned seaweed and toasted sesame seeds. Serve immediately.

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