Kimchi Fried Rice combines the traditional flavors of kimchi with the comfort of a quick stir-fry, resulting in a dish that’s both flavorful and satisfying. Made with jasmine rice, kimchi, vegetables, and eggs, it’s a versatile recipe that can be adapted to include additional proteins or other ingredients you have on hand. This dish is not only a great way to use leftover rice but also offers a spicy, tangy, and umami-rich meal that’s significantly different from your typical fried rice. Whether you’re new to kimchi or looking for new ways to enjoy it, this Kimchi Fried Rice recipe is worth trying.
Kimchi Fried Rice
Our Kimchi Fried Rice is a standout dish for several reasons. Its main ingredient, kimchi, provides a unique combination of spicy, sour, and umami flavors that are enhanced when fried. This dish is highly adaptable; you can add different proteins like chicken, beef, or tofu, making it a full meal on its own, and it’s also an excellent way to incorporate probiotics into your diet through kimchi.
Perfect for a quick dinner or as a way to use up leftover rice, Kimchi Fried Rice is a delicious, easy-to-make option that packs a flavorful punch.
Why you’ll love this dish…
- Flavorful and Hearty: The combination of kimchi, sesame oil, and soy sauce delivers a rich and complex flavor profile.
- Quick and Easy: Ideal for busy weeknights, this dish comes together in about 20 minutes.
- Versatile: Easily customizable with various proteins or additional vegetables.
- Great for Leftovers: A perfect way to repurpose leftover rice and reduce food waste.
More Fried Rice Recipes here!
Kimchi Fried Rice shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Canola Oil
- Sesame Oil
- Mixed Peas and Carrots
- Onion
- Kimchi
- Jasmine Rice
- Soy Sauce
- Eggs
- MSG (optional)
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How to make Kimchi Fried Rice
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
Preheat the Griddle:
Start by heating your gas griddle over high heat for 10-15 minutes.
Stir-Fry Vegetables and Kimchi:
Cook peas, carrots, onion, and kimchi in oil and sesame oil until hot. Move to the side of the griddle to keep warm.
Fry the Rice:
Add more oil and fry the cold rice. Incorporate the kimchi and vegetables back into the rice.
Add Flavor:
Season with soy sauce, and then cook scrambled eggs on the side of the griddle before mixing into the rice.
Final Touch:
If using, sprinkle MSG over the rice and stir well before serving.
Kimchi Fried Rice FAQ
How can I store leftovers?
You can keep any leftovers in an airtight container in the fridge for up to 3 days.
What’s the best way to reheat fried rice?
Yes, reheat in a pan over medium heat or in the microwave.
Can I prepare this dish in advance?
It’s best made with cold rice, so you can cook the rice ahead of time. Fried rice reheats very well, so making this a day in advance is totally acceptable.
Are there any variations or substitutions?
Feel free to add any protein of your choice or substitute the vegetables as per availability. Want to try something totallly different, but equally amazing? Give this Nigerian Fried Rice recipe a try!
Serve this with…
More great Blackstone to love!
Blackstone Kimchi Fried Rice
Ingredients
- 2 tablespoons canola oil divided
- 1 teaspoon teaspoon sesame oil
- 2 cups of mixed peas and carrots
- 1/4 cup finely diced onion
- 2 cups kimchi chopped
- 6 cups cold jasmine rice
- 4 tablespoons soy sauce
- 2 large eggs
- 1 teaspoon MSG optional
Instructions
- Preheat your gas griddle over high heat. Let it really get hot. 10-15 minutes is usually necessary to make sure it is fully preheated.
- Put 1 tablespoon of oil and a few shakes of sesame oil on the griddle. Stir fry peas, carrots, onion, and kimchi until hot. Move to the side of the griddle to keep warm. If you have the ability, reduce the temperature on that side of the griddle to medium.
- Put another tablespoon of oil down and several more shakes of sesame oil. Stir fry cold rice over high heat for 3-4 minutes. Stir in vegetables.
- Add soy sauce to taste and stir well. Scoot rice over to one side of griddle and quickly cook the scrambled eggs. Gently mix eggs into rice mixture.
- Sprinkle the whole thing with MSG and stir, if you are using it.
- Serve hot.