Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 5 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Korean Menu
Ingredients: Vegetable Oil — 1 tbsp; Onion — 50 g; Chicken — 100 g; Kimchi — 150 g; Gochugaru — 1 tbsp; Gochujang — 1 tsp; Rice — 250 g; Kimchi Juice — 2 tbsp; Sesame Oil — 1 tsp; Sugar — ½ tsp; Salt — ¼ tsp; Sesame Seeds — ½ tsp; Spring Onions — 1 stalk

This vibrant kimchi fried rice, or Kimchi Bokkeumbap, combines punchy, fermented kimchi and tender chicken with perfectly fried rice in a rich, savoury glaze. Topped with a sunny-side-up egg and crispy seaweed, this dish offers a wonderful balance of heat, tang, and umami in every bite. It is an incredibly easy, flavourful, and satisfying comfort meal that is perfect for any night of the week.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

Using aged, sour kimchi provides the deepest and most authentic flavour profile for this fried rice, so try to use a jar that has been fermenting for at least a few weeks.

The addition of extra kimchi juice is a simple but highly effective trick to deepen the overall savouriness and ensure the rice is thoroughly infused with tangy flavour.

For a restaurant-style finish, serve the fried rice immediately with a sunny-side-up egg on top, allowing the runny yolk to act as an additional rich, creamy sauce when mixed in.

Feel free to customise this recipe by substituting chicken with other proteins like bacon, pork belly, or even canned tuna, which all pair beautifully with the punchy fermented cabbage.

If you find the flavour too intense, a small amount of sugar added during the stir-frying process helps to balance the natural acidity of the kimchi perfectly.

Sauté Base
Heat vegetable oil in a wok or frying pan over medium-high heat, add the chopped onions, and stir-fry until slightly translucent and softened.

Add Chicken and Kimchi
Incorporate the diced chicken pieces into the pan, cooking until no longer pink, then add the chopped kimchi and Gochugaru, stir-frying until fragrant.

Build Flavour
Stir in the Gochujang and continue to cook for a minute, allowing the spicy paste to meld with the chicken and vegetables.

Mix in Rice
Add the cooked rice to the pan, stirring continuously to break up any clumps and ensure every grain is evenly coated in the flavourful mixture.

Season and Finish
Pour in the kimchi juice, sesame oil, sugar, and salt, then stir-fry until the rice is hot and well-incorporated before garnishing with toasted sesame seeds and sliced spring onions.