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- 2 cups cooked rice (preferably chilled day-old rice) - 1 cup kimchi, coarsely chopped - 1/2 cup green onions, chopped (for garnish) - 1/2 cup carrots, finely diced - 2 tablespoons vegetable oil - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon soy sauce (preferably low-sodium) - 1 teaspoon sesame oil - Eggs (2 large) - Salt and freshly cracked black pepper to taste - Toasted sesame seeds for garnish In this recipe, I focus on fresh and bold flavors. Chilled day-old rice works best. It gives the dish a nice texture. The kimchi adds a spicy kick. I love using gochujang for heat and depth. Soy sauce brings out the savory notes. Sesame oil adds a nutty aroma that ties it all together. Feel free to customize your dish. Eggs add richness. You can also toss in any veggies you have. Carrots provide sweetness and crunch. Green onions are perfect for garnish, adding a fresh touch. This dish is fun to make and easy to share. You can adjust spice levels to your liking. If you want more heat, add extra gochujang. Enjoy this savory meal any day of the week! {{ingredient_image_2}} - Heat the vegetable oil in a skillet or wok over medium heat. - Sauté the diced carrots until soft, about 3-4 minutes. - Add the coarsely chopped kimchi and cook until heated through, about 2-3 minutes. - Incorporate the chilled rice, breaking up clumps for even mixing. - Push the rice mixture to one side and crack the eggs into the empty space. - Scramble the eggs until fully set, then mix them into the rice. - Add gochujang, soy sauce, and sesame oil, stirring well to coat the rice. - Adjust the seasoning with salt and freshly cracked black pepper to taste. - Fold in the chopped green onions, saving some for garnish. To make your dish just right, adjust the gochujang. If you love heat, add more. If you prefer mild flavors, use less. You can also serve extra gochujang on the side. This way, each person can spice up their meal as they like. When making fried rice, always use day-old rice. It helps the texture stay firm and prevents clumping. Also, make sure your skillet is hot before you add any ingredients. A hot skillet gives your fried rice a nice sear and flavor. Serve your spicy kimchi fried rice in colorful bowls or plates. This makes the meal more inviting. For an extra touch, garnish with reserved green onions and a sprinkle of sesame seeds. These small details make a big difference in how your dish looks and tastes. Pro Tips Use Day-Old Rice: Chilled, day-old rice helps achieve the perfect texture for fried rice, preventing it from becoming mushy. Adjust the Spice: Feel free to modify the amount of gochujang based on your heat preference. Start with less and add more if you like it spicier! Fresh Ingredients: Using fresh kimchi and vegetables enhances the flavor and texture of the dish, making it even more delicious. Garnish Smartly: Garnish with toasted sesame seeds and extra green onions right before serving for an appealing presentation and added crunch. {{image_4}} You can add diced chicken, beef, or tofu for extra protein. These options make the dish heartier. If you want a seafood twist, try using shrimp. They cook quickly and pair well with the flavors in the rice. Adding bell peppers, peas, or corn can bring new flavors to your fried rice. These veggies not only add taste but also a pop of color. Seasonal vegetables like zucchini or spinach can enhance freshness. They make the dish more vibrant and healthy. To boost the heat, experiment with adding chili flakes. This simple step can take your dish to the next level. You can also consider topping your fried rice with a spicy sauce or oil. This adds an extra layer of flavor that spicy food lovers will enjoy. Store leftover kimchi fried rice in an airtight container. It can last up to 3-4 days in the fridge. This is great news if you want to enjoy this dish later. Just remember to cool it down before sealing. Reheat in a skillet over medium heat for the best texture. This keeps the rice nice and fluffy. If you need it faster, microwave it with a splash of water. This helps prevent the rice from drying out. Freeze portions in airtight bags for up to 2 months. This is perfect for meal prep! When you're ready to eat, thaw it in the refrigerator before reheating. This method keeps the flavors fresh and tasty. Using day-old rice is preferred for better texture, but fresh rice can be used in a pinch with some adjustments. If you use fresh rice, spread it out on a tray. Let it cool and dry for about 30 minutes. This helps prevent clumping when you fry it. The spiciness comes from gochujang, a Korean chili paste, along with the heat from the kimchi itself. Gochujang adds a deep flavor and heat. The fermented kimchi also has a kick, making the dish bold and exciting. It's a wholesome dish packed with vegetables, but can be tailored to be healthier with lower-sodium sauces and additional veggies. You can add more carrots or green onions for extra nutrients. Using less oil and low-sodium soy sauce makes it even better. Serve with cucumber slices or a crisp salad for a refreshing contrast. The coolness of the cucumbers balances the heat of the rice. You can also add pickled radishes for a tangy twist. This blog post covered how to make delicious kimchi fried rice. We discussed essential ingredients, cooking steps, and tips for the best results. Remember to use day-old rice for the best texture. Feel free to customize it with your favorite protein or veggies. Kimchi fried rice is tasty and easy to store. Enjoy experimenting with flavors and ingredients. You’re now ready to create your own perfect dish!

Spicy Kimchi Fried Rice Delight

A flavorful and spicy fried rice dish featuring kimchi, vegetables, and scrambled eggs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 cups cooked rice (preferably chilled day-old rice for best texture)
  • 1 cup kimchi, coarsely chopped
  • 0.5 cup green onions, chopped (set aside some for garnishing)
  • 0.5 cup carrots, finely diced
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 1 tablespoon gochujang (Korean chili paste, adjust to taste)
  • 1 tablespoon soy sauce (use low-sodium for a healthier option)
  • 1 teaspoon sesame oil
  • 2 large eggs
  • to taste Salt and freshly cracked black pepper
  • for garnish Toasted sesame seeds

Instructions
 

  • Begin by heating the vegetable oil in a large skillet or wok over medium heat. Ensure the oil is shimmering but not smoking.
  • Add the finely diced carrots and sauté for approximately 3-4 minutes, stirring occasionally, until they soften and become slightly translucent.
  • Next, incorporate the chopped kimchi into the skillet, and continue to cook for an additional 2-3 minutes. This step allows the kimchi to infuse its flavor into the mixture.
  • Once the kimchi is heated through, add the cooked rice to the skillet. Gently break up any clumps with a spatula and mix everything together thoroughly, ensuring an even distribution of vegetables and kimchi throughout the rice.
  • Push the rice mixture to one side of the skillet, creating space on the other side. Crack the two eggs into this empty side and scramble them. Cook until fully set, then fold the scrambled eggs into the rice mixture.
  • Drizzle in the gochujang, soy sauce, and sesame oil. Stir well to ensure the rice is evenly coated with the sauces, and adjust the seasoning with salt and pepper to your preference.
  • Once everything is well mixed and heated through, remove the skillet from heat. Gently fold in the chopped green onions, reserving a portion for garnish.

Notes

Serve with extra gochujang on the side for those who crave more heat.
Keyword fried rice, kimchi, spicy, vegetarian