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- 2 cups cooked rice (preferably day-old) - 1 cup chopped kimchi - 1/2 cup chopped green onions (reserve some for garnish) - 1/2 cup finely diced carrots - 2 tablespoons vegetable oil - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 2 large eggs - Salt and pepper to taste - Sesame seeds for garnish To make spicy kimchi fried rice, gather these ingredients. Using day-old rice is key. The rice should be cold and dry. Fresh rice can be too sticky. Kimchi adds a tangy and spicy kick. You can use your favorite type of kimchi for this dish. Chopped green onions give freshness and flavor. They also add color when you garnish. The carrots add a nice crunch and sweetness. The oil helps cook the ingredients. Gochujang is the star here, bringing heat and depth. Soy sauce gives umami, while sesame oil adds richness. The eggs provide protein and creaminess. You can always add more salt and pepper to taste. Finally, sesame seeds are perfect for extra crunch. With these ingredients, you create a tasty and colorful meal that’s ready in no time! {{ingredient_image_1}} - Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. - Add 1/2 cup of finely diced carrots and sauté for 3-4 minutes until they soften. - Stir in 1 cup of chopped kimchi and cook for another 2-3 minutes. This helps the flavors blend together. - Next, add 2 cups of cooked rice to the skillet. Break up any clumps as you stir. - Push the rice mixture to one side of the skillet. Crack 2 large eggs on the empty side. Scramble the eggs until fully cooked, then mix them into the rice. - Now, stir in 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. - Mix well until everything is coated with the sauce. Adjust the seasoning with salt and pepper to taste. - Finally, remove the skillet from heat and stir in 1/2 cup of chopped green onions, saving some for garnish. Serve your spicy kimchi fried rice hot, garnished with reserved green onions and a sprinkle of sesame seeds for a delightful crunch. Enjoy your meal! Using day-old rice is key for great texture. Fresh rice is too soft and sticky. Day-old rice has dried out a bit, making it perfect for frying. To prepare fresh rice for stir-fry, spread it out on a baking sheet. Let it cool for about 30 minutes. This helps it dry out a little before cooking. You can adjust the spice level to fit your taste. If you like it milder, use less gochujang. Adding a bit of sugar can balance the heat. For more flavor, try adding garlic or ginger. You can also use different veggies, like bell peppers or peas. Mixing in a splash of lime juice adds a nice zing! Pro Tips Use Day-Old Rice: Day-old rice is ideal for fried rice recipes as it is drier and helps achieve the perfect texture without becoming mushy. Customize Your Veggies: Feel free to add other vegetables like peas or bell peppers to enhance the flavor and nutrition of your dish. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of gochujang or serve with additional soy sauce on the side. Garnish for Presentation: A sprinkle of sesame seeds and fresh herbs not only adds a pop of color but also enhances the overall flavor of the dish. {{image_2}} You can easily make a vegetarian version of spicy kimchi fried rice. If you want to skip the eggs, just use tofu instead. Firm tofu works best. You can crumble it into bite-sized pieces and cook it like the eggs. Other veggies, like bell peppers or peas, can add color and crunch. Toss in any vegetables you love! Adding protein makes this dish heartier. You can include chicken, shrimp, or beef. If you use chicken, cut it into small pieces and cook it before adding the rice. For shrimp, just sauté them for a few minutes until they turn pink. For beef, thin slices work well. Adjust the cooking time based on the protein you choose, ensuring it's fully cooked. You can control the heat level with your kimchi choice. Mild kimchi works for those who prefer less spice. For a medium kick, regular kimchi is perfect. If you love heat, use spicy kimchi. To boost the heat, you can add more gochujang. Start with half a tablespoon, then taste and add more if you want. This way, you can make it just right for your taste buds. To keep your spicy kimchi fried rice fresh, store it in an airtight container. This prevents air from getting in and keeps the rice tasty. You can keep it in the fridge for up to four days. After that, the flavors may fade, and the rice might dry out. When it's time to enjoy your leftovers, reheating is key. You can use a skillet over medium heat for the best results. Add a splash of water or a bit of oil to help steam the rice. This keeps it from getting soggy. Stir it often to heat evenly. You can also use a microwave, but cover the bowl to trap moisture. This way, your fried rice stays soft and delicious. The best rice for kimchi fried rice is jasmine or short-grain rice. Jasmine rice has a nice aroma and soft texture. Short-grain rice sticks together, helping the dish hold its shape. Both types absorb flavors well. Using day-old rice is ideal. It is drier, which prevents clumping and makes frying easier. You can cook fresh rice, but let it cool first for the best results. Yes, you can make kimchi fried rice without gochujang. If you skip it, the dish will lose some heat and depth. You can use sriracha or chili flakes as alternatives. These options add some spice but may change the flavor. You can also use soy sauce to add saltiness. Experiment to find what suits your taste best. Spicy kimchi fried rice pairs well with many side dishes. Here are some ideas: - Cucumber slices for a fresh crunch - Pickled radish for tanginess - Egg rolls for a crispy bite - Korean fried chicken for extra protein - Miso soup for warmth and comfort These sides balance the spice and enhance your meal. Enjoy mixing and matching! This blog post covered how to make delicious kimchi fried rice. We discussed the main ingredients you need, like rice and kimchi. I provided easy steps for preparation and cooking. You learned useful tips for better flavor and texture. There are also variations to try, including vegetarian options and added proteins. In conclusion, kimchi fried rice is a simple yet tasty dish. It’s perfect for a quick meal or using leftovers. Enjoy creating your version, and don’t be afraid to experiment!

Spicy Kimchi Fried Rice

A flavorful and spicy fried rice dish featuring kimchi and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 2
Calories 300 kcal

Ingredients
  

  • 2 cups cooked rice (preferably day-old)
  • 1 cup kimchi, chopped
  • 0.5 cup green onions, chopped (reserve some for garnish)
  • 0.5 cup carrots, finely diced
  • 2 tablespoons vegetable oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 large eggs
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat.
  • Add the diced carrots and sauté for about 3-4 minutes, until they soften.
  • Stir in the chopped kimchi and cook for another 2-3 minutes, allowing the flavors to meld.
  • Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and kimchi.
  • Push the rice mixture to one side of the skillet. On the empty side, crack the two eggs and scramble them until fully cooked.
  • Mix the scrambled eggs into the rice mixture.
  • Add the gochujang, soy sauce, and sesame oil to the rice. Stir well until everything is well coated. Adjust seasoning with salt and pepper if necessary.
  • Remove from heat and stir in the chopped green onions (reserving some for garnish).

Notes

Serve garnished with green onions and sesame seeds. Fresh cucumber slices make a great side.
Keyword fried rice, kimchi, spicy