Kimchi Fried Rice is a simple and flavorful Korean comfort food made by stir-frying fermented kimchi with rice and a few basic ingredients. It is savory, slightly spicy, and full of the rich, tangy flavor of kimchi. This version is made without meat, making it a simple vegetarian-friendly Korean meal that can be prepared in about 20 minutes.

Cooking Instructions

1. Prepare the Ingredients

Thinly slice the green onions. If using well-fermented kimchi, cut it into small, bite-sized pieces with kitchen scissors.

2. Sauté the Green Onions

Heat a frying pan with a little cooking oil and add the green onions. Sauté until fragrant. Add 1 tablespoon of sugar and 1 tablespoon of fish sauce, then cook over high heat for a moment to remove the strong fishy aroma of the fish sauce.

3. Add the Kimchi and Rice

Add the chopped kimchi and 0.7 tablespoon of Korean red pepper flakes (gochugaru). Stir-fry until the kimchi becomes nicely cooked and its color deepens.

Add one bowl of cooked rice and mix everything thoroughly, making sure the rice is evenly coated with the flavorful kimchi seasoning.

4. Cook the Eggs

Once the fried rice becomes slightly crispy and nutty, push the rice to one side of the pan. Add a little oil and crack in 2 eggs. Cover the pan and cook over low heat until the eggs reach your preferred doneness.

5. Serve and Enjoy

Mix the eggs into the hot fried rice just before eating. The combination of creamy egg and savory, slightly spicy kimchi fried rice makes for a deliciously rich and satisfying meal. Enjoy! 🍳🍚