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Kimchi Fried Rice
Chef de Cuisine George Killmer
Chef de Cuisine George Killmer
Recipe - Foodland Mililani
![Kimchi Fried Rice](https://storage.googleapis.com/dam-fol-prd-83dd8b8.fol.prd.v8.commerce.mi9cloud.com/Images/Recipe Photos/Kimchi-Fried-Rice-Wyn.jpg)
Kimchi Fried Rice
Prep Time15 Minutes
Servings2
Cook Time15 Minutes
Ingredients
White Rice, 3 Cups
Cabbage Kimchi, 1 Cup
Gochujang, 2-3 Tablespoons
Sesame Oil, 1 Tablespoon
Vegetable Oil, 1 Teaspoon
Water, 1/4 Cup
Green Onion, 2 Stalks
Optional: Maika`i Roasted Seaweed
Optional: Toasted Sesame Seeds
Optional: Fried Egg
Directions
Ingredients
- 3 cups white rice, cooked (preferably day-old)
- 1 cup cabbage kimchi (baechu kimchi)
- 2-3 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 1/4 cup water
- 2 stalks green onion, chopped
- Optional: Maika`i Roasted Seaweed
- Optional: Toasted Sesame Seeds
- Optional: Fried Egg
Directions
- Chop the kimchi into small pieces if it's not already chopped. Make sure to save the kimchi juice.
- Cut the green onions into small slices, separating the white and green parts.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Add the white part of the green onions and saute for about 1 minute or until they become fragrant.
- Add the chopped kimchi to the skillet and saute for another 2-3 minutes. This will help to cook off some of the kimchi's sourness and infuse the flavors into the oil.
- Add rice, kimchi juice, gochujang, and water. Make sure to stir and break up any clumps of rice.
- Stir-fry the rice and kimchi mixture together for about 5-8 minuts until the rice is heated through and brgins to get crispy on the edges.
- After removing from heat, immediately drizzle sesame oil.
- Add the green parts of the chopped green onions and gently stir some into the fried rice. This will add a fresh, onion flavor and vibrant colors to the dish.
- Transfer the kimchi fried rice to a serving dish and enjoy your homemage Korean classic!
- Optional: If desired, sprinkle sesame seeds over the kimchi fried rice for added texture and flavor. You can also serve the kimchi fried rice with a fried egg and top it off with Maika`i Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).
15 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
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Directions
Ingredients
- 3 cups white rice, cooked (preferably day-old)
- 1 cup cabbage kimchi (baechu kimchi)
- 2-3 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 1/4 cup water
- 2 stalks green onion, chopped
- Optional: Maika`i Roasted Seaweed
- Optional: Toasted Sesame Seeds
- Optional: Fried Egg
Directions
- Chop the kimchi into small pieces if it's not already chopped. Make sure to save the kimchi juice.
- Cut the green onions into small slices, separating the white and green parts.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Add the white part of the green onions and saute for about 1 minute or until they become fragrant.
- Add the chopped kimchi to the skillet and saute for another 2-3 minutes. This will help to cook off some of the kimchi's sourness and infuse the flavors into the oil.
- Add rice, kimchi juice, gochujang, and water. Make sure to stir and break up any clumps of rice.
- Stir-fry the rice and kimchi mixture together for about 5-8 minuts until the rice is heated through and brgins to get crispy on the edges.
- After removing from heat, immediately drizzle sesame oil.
- Add the green parts of the chopped green onions and gently stir some into the fried rice. This will add a fresh, onion flavor and vibrant colors to the dish.
- Transfer the kimchi fried rice to a serving dish and enjoy your homemage Korean classic!
- Optional: If desired, sprinkle sesame seeds over the kimchi fried rice for added texture and flavor. You can also serve the kimchi fried rice with a fried egg and top it off with Maika`i Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).