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To make spicy kimchi fried rice, gather these simple ingredients: - 2 cups cooked jasmine rice (preferably day-old) - 1 cup kimchi, chopped - 1 tablespoon vegetable oil - 1 small onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1/2 cup frozen peas - 2 green onions, sliced (plus extra for garnish) - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean chili paste) - 1 teaspoon sesame oil - 2 eggs (optional) - Salt and pepper to taste Here are some brands I trust for the best results: - Kimchi: Look for brands like Mother in Law’s or Wildbrine. - Soy Sauce: Kikkoman is a great choice for a balanced flavor. - Gochujang: Try the brand Sunchang for authentic taste. - Sesame Oil: I recommend Kadoya for its rich flavor. You can swap some ingredients if needed: - Rice: Any cooked rice works, but jasmine has the best texture. - Kimchi: If you can’t find kimchi, use sauerkraut for a similar tang. - Vegetables: Add bell peppers or zucchini for more color and taste. - Soy Sauce: Tamari is a great gluten-free option. - Gochujang: Use sriracha for a different kick, but adjust the amount. - Eggs: Leave out eggs for a vegan version or use tofu instead. {{ingredient_image_1}} 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. 2. Add 1 small diced onion. Sauté it for 2-3 minutes until it softens. 3. Stir in 2 cloves of minced garlic and 1 diced carrot. Cook for 2 more minutes. 4. Toss in 1 cup of chopped kimchi. Cook for another 2-3 minutes to blend the flavors. 5. Push the kimchi mixture to one side. Add 2 cups of cooked jasmine rice into the clear space. 6. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of gochujang over the rice. Mix everything well. 7. Add 1/2 cup of frozen peas and 2 sliced green onions. Cook for 2 minutes until heated. 8. If you want eggs, push the fried rice to one side. Crack 2 eggs into the space. Scramble until cooked and mix in. 9. Drizzle 1 teaspoon of sesame oil and season with salt and pepper to taste. 10. Serve hot. Garnish with extra green onions. I often find that videos help a lot. Look for step-by-step cooking videos online. They give you a great view of how it should look. You can see the colors and textures change during cooking. This can help you feel more confident. - Skipping Day-Old Rice: Fresh rice may be too sticky. Day-old rice is drier and fries better. - Not Timing Your Ingredients: Make sure to add each ingredient at the right time. This ensures even cooking. - Overcrowding the Pan: If the pan is too full, the rice won't fry well. Cook in batches if needed. - Not Tasting: Always taste the rice before serving. This lets you adjust flavors if needed. To boost the taste of your spicy kimchi fried rice, focus on fresh ingredients. Choose ripe, flavorful kimchi for a burst of tanginess. You can also add more gochujang if you like heat. A splash of rice vinegar can add brightness. For a deeper flavor, try adding a bit of toasted sesame seeds. They bring a nutty taste that enhances your dish. The key to great fried rice is using day-old jasmine rice. Fresh rice can get mushy. The grains need to be firm and dry. When cooking, use high heat to get that nice, crispy texture. Stir your ingredients well but do not overmix. This helps keep the rice fluffy. If you add eggs, scramble them separately first. Then mix them in for even cooking. Serve your spicy kimchi fried rice with extra green onions on top. This adds a fresh crunch. You can also pair it with a fried egg on top. The runny yolk adds creaminess. For more flavor, add a side of pickled vegetables. They balance the spice and add a nice tang. Enjoy your meal with a splash of soy sauce on the side. Pro Tips Use Day-Old Rice: Day-old jasmine rice is ideal for fried rice dishes as it is drier and less sticky, allowing for better texture and separation of grains. Adjust Spice Level: Customize the spiciness of your dish by varying the amount of gochujang or adding fresh chili peppers to suit your taste. Mix in Protein: For a heartier meal, consider adding cooked chicken, shrimp, or tofu to the fried rice for extra flavor and nutrition. Garnish for Freshness: Always finish your fried rice with fresh green onions or sesame seeds to add a pop of color and enhance the overall flavor. {{image_2}} You can add protein to your spicy kimchi fried rice for more flavor. Chicken works great. Just cook it before adding the rice. Tofu is another fantastic choice. Use firm tofu, cut into cubes, and pan-fry until golden. Shrimp also adds a nice touch. Cook shrimp until they turn pink, then mix with the rice. These proteins make the dish filling and tasty. Making a vegetarian or vegan version of this dish is simple. You can skip the eggs to keep it vegan. Use plant-based sauces or a little extra sesame oil for richness. Tofu can be your main protein, and it pairs well with kimchi. Always check your kimchi to ensure it’s vegan-friendly. You can find many brands that meet this need. You can control the spice level in your fried rice. If you want it milder, use less gochujang. You can also add more soy sauce to balance the heat. For extra spice, consider adding sliced fresh chili peppers or a pinch of cayenne. Taste as you cook. Adjust the spice until it suits your palate. Store any leftover spicy kimchi fried rice in an airtight container. Make sure it cools down first. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat, you can use a skillet or microwave. For a skillet, heat a bit of oil over medium heat. Add the fried rice and stir until warm. If using a microwave, place the rice in a bowl. Cover it with a damp paper towel and heat for about one to two minutes. Stir halfway through to heat evenly. If you want to freeze the fried rice, portion it into freezer bags. Make sure to remove as much air as possible. Label the bags with the date. Frozen, it lasts for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Kimchi is a spicy, fermented dish from Korea. It mainly uses napa cabbage and radishes. To make kimchi, you mix the vegetables with salt, chili paste, garlic, and ginger. You let this mix sit for a few days to ferment. The result is a tangy, spicy side dish that adds flavor to many meals. You can use fresh rice, but day-old rice works best. Day-old rice is drier and less sticky. This helps the rice fry better and not clump together. If you use fresh rice, spread it out on a plate to cool. Let it sit for about 30 minutes to make it less sticky. To make your dish less spicy, use less gochujang. You can add more vegetables like carrots or peas to balance the heat. Mixing in a bit of sugar can also help tone down the spice. Lastly, serve it with a side of plain yogurt to cool your taste buds. This blog post covered the key parts of making Kimchi Fried Rice. We reviewed the best ingredients and brands, plus easy swaps if needed. I shared a clear cooking process with tips to avoid common mistakes. We also discussed ways to boost flavors, cooking techniques, and serving ideas. Variations allow for protein options and different spice levels. Lastly, I included storage tips for leftovers and answered FAQs about the dish. With these points, you can create delicious Kimchi Fried Rice that suits your taste. Enjoy your cooking journey!

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 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 cup kimchi, chopped
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 0.5 cup frozen peas
  • 2 stalks green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 1 teaspoon sesame oil
  • 2 eggs optional
  • 1 to taste salt and pepper

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat.
  • Add the diced onion and sauté for about 2-3 minutes until softened.
  • Stir in the minced garlic and diced carrots, cooking for another 2 minutes or until the carrots are tender.
  • Add the chopped kimchi to the skillet, cooking for an additional 2-3 minutes to allow the flavors to meld.
  • Push the kimchi mixture to the side of the skillet and add the cooked jasmine rice into the cleared space.
  • Drizzle the soy sauce and gochujang over the rice. Stir everything together until well combined and heated through.
  • Add the frozen peas and sliced green onions, cooking for another 2 minutes.
  • If using eggs, push the fried rice to one side of the skillet and crack the eggs into the space. Stir and scramble until cooked, then mix into the rice.
  • Drizzle with sesame oil and season with salt and pepper to taste.
  • Serve hot, garnished with extra green onions.

Notes

Use day-old rice for the best texture.
Keyword fried rice, kimchi, spicy, vegetarian