photo credit: Julie Wampler from Dinner for Two Cookbook
This is my type of hangover food.
Kimchi is Korean spicy, pickled vegetables. While there are hundreds of variations of kimchi (and every older generation has their own family recipe), the most popular version of kimchi is made from red pepper powder, green onion, radish, garlic and cabbage. With this version of kimchi, the vegetables are packed into a jar, and allowed to age gracefully. Here’s a recipe for Homemade Kimchi, if you’re game to make it yourself.
The texture and flavors of the ingredients change and transform during the aging process. New, unfermented kimchi is crunchy, sharp-spicy, and each ingredient still distinct. As kimchi ages, the flavors begin to merge, the cabbage softens, the kimchi develops a slightly sweet, distinctly sour punch and the spiciness actually mellows out a bit – it’s more of an all-over heat, instead of a searing burn-your-tongue sensation.
We use kimchi in unexpected ways:
Kimchi Omelet
Steak with Kimchi Butter
Asian Pork Burgers with Kimchi
Skirt Steak with Kimchi Butter
Hot Dogs with Kimchi Relish
Pork Belly Buns with Kimchi
Grilled Kimcheese Sandwich
…and, of course, Kimchi Fried Rice. I’ve actually made Kimchi Fried Rice on The Today Show with Kathie Lee and Hoda, Hey – it’s hangover food and we all know how much those gals love to drink!
This recipe for Kimchi Fried Rice is from my friend, Julie Wampler, author of Dinner for Two Cookbook, featuring simple, everyday recipes to make homemade meals for “one, two, or a few.”
My favorite recipes from the book include:
- Roasted Vegetables with Sea Scallops
- Blackened Fish Tacos
- Grilled Chicken and Kale Salad
- Sloppy Joe’s Mac & Cheese
You’ll love Julie’s blog, Table for Two – check out her most popular recipe, Holy Yum Chicken!
What’s the best kimchi?
These days, big supermarket chains will carry kimchi (in the refrigerated produce section, near the tofu), but when I have a chance to go to an Asian market, I’m always on the lookout for Tobagi brand, “Sliced Cabbage Kimchi.”
If you’re looking to shop online, head over to HMart- they have Tobagi for $5.50 a jar, which is actually cheaper than I get it locally.
Or, you can make your own. I’ve also bought regular supermarket kimchi – whatever brand they carry – it’s just fine for kimchi fried rice.
Kimchi Fried Rice Recipe
Ingredients
- 3 cups day-old, cooked white rice
- 1 tablespoon vegetable oil, divided
- 1 tablespoon vegetable oil, divided
- 2 large eggs
- 1 small onion, diced (about 1/2 cup)
- 1 stalk green onion, minced
- 1 clove garlic, finely minced
- 1/2 cup prepared kimchi, roughly chopped + 1 tablespoon kimchi juice
- 1 cup frozen vegetables (peas, carrots, corn, or others), thawed
- 2 teaspoons soy sauce
- freshly ground black pepper
Instructions
- Break up the rice with a fork or with wet hands, set aside.
- In a wok or large saute pan over medium-high heat, add 1/2 tablespoon vegetable oil. Once the oil is hot, add the eggs to pan and scramble them. Remove the scrambled eggs from the skillet, and set aside in a bowl.
- Add the remaining 1/2 tablespoon vegetable oil, onion, green onion, garlic and kimchi. Stir fry until onion is translucent and cooked through, about 3 minutes.
- Turn the heat to high and add the rice and vegetables to the pan. Use your spatula mix the rice with the onion/kimchi mixture. Spread out the rice all over the surface of the wok or pan. Let it cook, undisturbed for 30 seconds. Give the fried rice a good stir and flip, spread it out over the surface of the pan again, and let it cook, undisturbed for another 30 seconds. This lets the rice heat up nicely. Repeat until the rice is hot and steamy.
- Drizzle in the kimchi juice and the soy sauce. Add in the scrambled eggs. Stir and mix well. Taste and season with additional soy sauce or more kimchi, if needed.
Notes
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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A Korean friend of mine is visiting tomorrow and I have been thinking all night what to prepare for him and this came just in time! I am definitely going to try this one to surprise him! Thank you soooo much for sharing this recipe!
Oh he will love it!
Great picture. I made it this evening for dinner. It was delicious. I recently came to learn of kimchi and decided to give it a try. I am fond of rice and chose to mix it with the kimchi and your other ingredients. Awesome. Thank you for a great recipe.
Thanks Larry! Happy that you liked the recipe.
I love rice and its a great recipe. And being one of the Wedding Caterers I really love to cherish it..
Thanks Jaden for sharing this yummy kimchi fried rice recipe . I made it for lunch yesterday , it was excellent ! I also love to use kimchi on pizza ( shrimp , onion and mushroom ) is my favorite combo kimchi pizza .
This will be a new flavor for my family.
Oh wow, I cannot wait to try this. I’m just learning to cook, and I love kimchi, so this is right up my alley. So glad I found your blog!
Very Good! I had just enough Kim Chi leftover for this recipe. Nice balance of flavors. I might recommend that readers try your recipe for ‘Quick Kim Chi’ in your cookbook. Nappa Cabbage was cheap in my supermarket, I only had to buy the Korean Kim Chi Pepper at the Asian market. I can’t get enough of that Kim Chi. I’m making another batch this weekend. Thank You, Happy Thanksgiving.
Thank you so much Jackie!
We love kimchi and fried rice in our house but have never made them together. Look forward to making this recipe for my family.
how do you print your recipe? I can’t find a print icon.
going to make this for lunch today
Hi Karen! The red print icon is right inside the box where the recipe is.
I’ve been eating so much kimchi lately I’ve graduated from the small jars to the large ones! Fried Rice is probably my favorite way to eat it, love your recipe!
Love kimchi fried rice! This has my mouth watering.
Well no wonder my fried rice has always turned out to be lackluster, to say the least – I had no idea that you were supposed to use day old rice! Now I’m eager to try it again and see how it turns out.
Oh Jaden, Looks great. I love it! I will try them in my future recipes………………..
I honestly have never heard of Kimchi with this spin on it, but love the idea of making it myself. My favorite takeout restaurant is 10 bucks a pound, no matter if you choose 1) all meat 2) or rice. But obviously you get more bang for your buck if you choose the all meat option. Except who wants to eat all meat? Not me! So I buy the meat and make this rice and everyone goes home happy.
Thank you, Jaden! I’m glad you enjoyed the recipe and great tip on day-old rice! Hope you’ll get to cook some of your favorite ones from the book soon! 🙂 xoxo