How To Make Kimchi Fried Rice

A Bowl of Kimchi Rice
How To Make Kimchi Fried Rice. Clara Lo | Getty Images
    50 mins
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Kimchi is one of the best human inventions ever and there isn't anything that kimchi does not go well with -- including fried rice. 

I used to simply put kimchi on top of my fried rice, as a condiment. But then the lightbulb when off in my head about combining the two together in the pan. Well, let me tell you that was one of my brightest ides ever. Other people have been doing it for a long time, but I'm just discovering it. 

Your going to love and devour this restaurant-style fried rice, and making restaurant-style fried rice is so much easier than you think. You only need to plan ahead and you'll see how perfect your fried rice will turn out every single time. 

Most recipes will call for day old rice, but many of us don't usually have the amount called for rice in fried rice recipes. So instead I am going to show you how to cook this recipe starting with cooking or steaming the rice.  

What You'll Need

  • 2 cups of uncooked long grain rice (since this is the easiest rice for people to find, instead of other Asian rices)
  • 2.5 cups of water
  • 2 Tablespoons of vegetable oil (I like to use avocado oil because it has a high smoke point) 
  • 1/3 cup of finely chopped white onion
  • 4 cloves of garlic, finely minced
  • half a cup of roughly chopped kimchi (to start with, you may want to add more)
  • 4 Tablespoons juice from the kimchi jar/container (to start with, you may want to add more)
  • 1 teaspoon of soy sauce, adjust to taste
  • chopped chives, for serving 
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How to Make It

Steaming The Rice: 

1. First you need to either cook/steam the rice very early in the morning or prepare it the night before. Measure out the rice and place it into a pot, then pour the water over the rice. Give it just a little stir to make sure that the rice is laying on one flat layer. Place the pot on the stove over medium-high heat and allow it to come just to the boil. Quickly turn heat down to low and cover the pan.

Allow the rice to steam for 10 minutes, after this time you can carefully and quickly lift the lid up to check on the progress. At this point nearly all of the rice should have been absorbed and the rice should be cooked with only a little bit longer to cook. Place the lid back on the pot and allow to steam for another 5 minutes. After this time check on the rice again to make sure it is fluffy, cooked through and that there isn't any water left in the pot. If so, turn off heat and partially cover the pot and set it aside for 10 minutes.  (If all of the water has evaporated and the rice is still very hard you can add a couple of tablespoons of water into the pot and cover again until it has become softened and fluffy. 

2. Once the cooked rice has sat for the 10 minutes, uncover it and fluff it up with a fork. Allow it to come to room temperature before pouring into a bowl and placing it in the refrigerator. You need to allow the rice to sit in the fridge for a minimum of 3 hours or overnight. After this time the rice will no longer be sticky and it should be firm and separate easily. Your rice in now ready for making fried rice. 

 

How to Make The Kimchi Fried Rice: 

1. Grab the very largest pan that you own (if your pan is small you'll have to make the rice in batches). Heat the pan and once hot add the oil, allow it to warm up before quickly adding the onion and sautéing until soft and translucent. Quickly add the garlic and cook for a minute, then add half of the chopped kimchi and half of the kimchi juice to the pan. Allow this to cook for 4 minutes then add the rice to the pan. Carefully mix the rice into the ingredients in the pan, then drizzle in the soy sauce and remainder of the kimchi bits and juice. Again mix to try to combine all of the ingredients as best as possible. Fry and stir the rice often as you allow it to heat through and absorb all of the flavours. Cook until the rice is a little crisp. Taste and if you'd like add more kimchi or kimchi juice if desired. 

2. Serve the rice with a fried egg over on top or you could also serve as side dish to any meat entree. Alternatively if you'd like you may use chicken breast and cook it right before adding the kimchi and rice. Sprinkle finely chopped chives over the rice before serving.