Although I’m not Korean, there is always a jar of kimchi sitting in my fridge.
I just can’t get enough of the sour and spicy flavor combo. It’s so addictive! I find myself craving it a lot.
Kimchi fried rice (also known as kimchi bokkeum bap) is the first thing I think of when I see kimchi.
I’ve made this fried rice many times over the years because it’s such a quick and easy dish to make.
But it was only recently that I started putting butter into it. All because I saw them do this at a restaurant in Manhattan.
I fell in love with this extra ingredient because it adds a layer of creaminess to the rice.
Easy Meal to Whip Up
Kimchi fried rice can be a great snack when you’re craving something warm and spicy with a little bit of tang.
Top it with a fried egg to turn it into a simple weeknight meal!
Kimchi Fried Rice
- 2 tbsp cooking oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1 cup Napa cabbage kimchi, roughly chopped
- 2 cups of day-old rice, cold
- 1/2 tbsp Korean red pepper paste (gochujang)
- 1/2 tbsp butter
- 2 eggs
- 1 green onion, chopped (for garnish)
- Heat pan on medium-high and add 1 tablespoon of cooking oil. Add the onion and garlic, saute for 1 minute or until fragrant.
- Add the chopped kimchi and stir for 2-3 minutes, until it is warmed through.
- Add the cold rice, making sure to break up any clumps with a spatula. Mix the kimchi into the rice, stirring constantly. If you like a stronger kimchi flavor, add the kimchi juice from the jar, 1 teaspoon at a time, as you continue to stir. Taste the rice as you mix each spoonful in so you don’t add more than what you want.
- Turn the heat down to medium-low. Stir the red pepper paste and butter into the rice until it is evenly mixed. Spread the rice evenly on the pan and let it sit for 2 minutes or until the bottom starts to crisp up and brown. Be careful not to burn the bottom.
- While the rice is browning, add the remaining tablespoon of oil in a separate pan and fry the eggs. If cooking the eggs sunny-side up, remember to cover them with a lid so the egg whites are cooked through.
- Mix rice with a spatula and immediately serve in a bowl. Top each bowl with a fried egg and green onion.
Always use cold rice to prevent it from getting too mushy.
I sometimes like to top my kimchi fried rice with a sprinkle of rice seasoning (furikake). It gives the rice another level of flavor.
Did you make this recipe?
I want to hear about it! Did you change or add anything to make it your own?
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