Hi Everyone! I hope you all had a great holiday weekend and that travelling wasn’t too hectic for anyone. I just flew back from Chicago, after spending a whole week at home with my family and I’m still craving my mom’s home cooking. Whenever I’m in the mood for a little taste of home, I tend to make this simple dish. My mom normally makes this dish with leftover kimchi and pork belly stew, but I’ve made mine vegetarian (with the exception of the egg) this time around and with regular kimchi from the fridge. If you want this dish to be more hearty, by all means add some thinly sliced pork belly, it’s really good! The kimchi adds a nice unique and spicy flavor to the fried rice and its something that can be eaten by itself and still be nice and filling. This dish is also super simple to make and if you’re someone who regularly has kimchi in your fridge, you most likely already have the other ingredients lying around as well. If you don’t have kimchi (with 7 boxes of baking soda surrounding it) in your fridge everyday like me, then the nearest Korean market is your best bet to find the stuff and for the best quality. If kimchi is something you’re never tried then I urge you to go out and give this amazing Korean super food, filled with antioxidants, a shot! Enjoy!
xx Jenny
Kimchi Fried Rice
Serves 3 to 5
Ingredients:
1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups steamed rice
1 ½ cups kimchi, chopped (with its juices)
3 tablespoons low sodium soy sauce
2 green onions, thinly sliced
2 ½ teaspoons toasted sesame seeds
garnish:
1 green onions, thinly sliced
Directions:
1. Place oil into a wok or large sauté pan, over high heat.
2. Pour egg into the pan and gently but quickly cook, stir and break apart into large pieces.
3. Add rice and mix together, about 2 minutes.
4. Pour kimchi with its juices and the soy sauce over the rice mixture and stir together until all the rice has been well coated, 3 to 4 minutes.
5. Stir in the green onions and sesame seeds and remove from heat.
6. Top with remaining green onions and serve hot.
{ 21 comments… read them below or add one }
This looks wonderful! Hope you had a great Thanksgiving back home.
i squealed when i saw this post! i love kimchi fried rice yummmm! can’t wait to make some at home! hope y’all had a great thanksgiving!!!
Kimchi fried rice is one of my favorites esp. when it’s cold. I usually use pork belly and when I’m lazy – spam. The bets part is breaking up the fried egg that goes on top
I’ve never tried kimchi but have been wanting to for a while. This sounds lovely!
WHOA! The egg is a must. So is the thinly sliced pork belly. I dig it. I want it. That is all!
i like that this recipe is so easy to make! and if you have leftover rice from the day before, you can make this meal in 10 minutes or less!
Lovely, looks so deliciously fresh!
Man, I love kimchi! This is the best meal for a quick dinner OR for an afternoon hangover cure, just saying…
god I wish this was in my kitchen.
Oh my favorite! I love kimchi.
Mmmm, this sounds perfect!
Oh, if only I could stop myself from eating kimchi straight from the jar! This looks wonderful
I adore the way your slices of green chilli make this picture come to life.
It reminds me our peruvian-chineese Chaufa Rice… looks great!! and the photo beautiful
Egg is fine for vegetarians – just not vegans
Yea, in some cases. I know a lot of vegetarians who are not quite vegan who are just not down with eggs.
I love kimchi fried rice and yes I have a container of kimchi in my fridge
So want to make a batch tomorrow! With a fried egg on top it’s also the best hangover food 
ultimate comfort food for a korean. woot woot! i like to put a sunny side up egg on mine…love the runny yolk.
I have a blog on kimchi if you are so interested: http://tastingkorea.blogspot.com/2011/11/pickling-vegetables-in-korean-cuisine.html
you can actually pour in the egg after you’ve almost finished frying the rice.if you pour the egg at the end,the egg will get mixed with the kimchi flavour and thus become more flavourful.if you’re doing so,make a well in the middle of rice and just pour your egg mixture there.wait for it to cook a bit before you stir otherwise you’ll end up with mushy and wet rice.
i usually get kimchi fried rice from a little Korean restaurant in Koreatown, but this is such a wonderfully simple and delicious recipe… i can’t see myself ever getting take-out again. not only is this much less expensive, it’s head and shoulders above anything i’ve gotten from a restaurant. the only way this could have been any better is if i’d made it with homemade kimchi. guess i know what i need to learn how to do next!
many thanks for sharing this recipe!
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