Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old rice for better texture)
- 1 cup well-fermented kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Optional: fried egg or spam for added flavor
Instructions
- Prepare the rice: Use previously cooked and cooled jasmine rice to ensure it fries well and doesn’t become mushy. If not, cook fresh rice and let it cool.
- Sauté aromatics: Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and grated ginger, sauté until fragrant, about 30 seconds.
- Add kimchi: Stir in the chopped kimchi and cook for 2-3 minutes to deepen the flavor. Pour in the kimchi juice for extra punch.
- Incorporate rice: Add the cooked rice, breaking up any clumps, and stir well to coat all grains with the kimchi mixture.
- Season: Drizzle soy sauce and sesame oil over the rice. Mix thoroughly to evenly distribute the flavors.
- Finish with toppings: Garnish with sliced green onions. For an authentic touch, top with a fried egg or diced spam, reminiscent of classic Korean fried rice styles.
Notes
- Use day-old rice for optimal texture and fry quality.
- Adjust spice level by choosing mild or extra spicy kimchi.
- Can be served with additional toppings like fried egg or spam.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
- Diet: Vegetarian (if no spam or eggs are added)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 4 grams
- Sodium: 820 mg
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 35 mg
