Kimchi Fried Rice – How to Make the PERFECT Fried Rice

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Last Updated on May 19, 2020 by Chef Mireille

Kimchi Fried Rice – How to Make the PERFECT Fried Rice – steps to make the perfect fried rice every time and a delicious Korean fried rice recipe.

 

Kimchi Fried Rice - How to Make the PERFECT Fried Rice

This post was inspired by one of my readers who wanted to know some tips for making fried rice.

HOW TO MAKE THE PERFECT FRIED RICE

  • Cold Rice – Not just cold, but straight out of the refrigerator cold rice. Rice should not just be chilled at room temperature. The best option is to put cooled cooked rice in the refrigerator overnight and make the fried rice the next day. Make sure to break up any clumps in the cold rice before adding to the pan.
  • Wet Ingredients – Add your wet ingredients a little at a time, waiting until the rice has absorbed it before adding the rest. This will avoid your rice getting too clumpy.
  • Order of Ingredients – Balance the addition of ingredients by how long it takes to cook. For example, in this recipe below the shrimp was added last because they cook so quickly and over cooked shrimp tastes like rubber. However, since it is really important for the pork to be cooked fully, that is added first.

Korean food is my favorite Central Asian cuisine. While I do like Chinese and Japanese food, I love the spice and intense flavors that exists in Korean cuisine. Korea is all over the news right now with the expected summit maybe taking place. Why not celebrate some Korean cuisine also? But before we get to today’s recipe, how about trying some other Korean delicacies I’ve cooked in the past!

Korean Recipes

Aehobakjeon – Zucchini Pancakes

Hugimjajuk – Black Sesame Pudding

Gochujang Dak Juk – Rice Porridge Soup

Korean Cornish Hens

Korean Cauliflower Stir Fry

Bibimbap – Rice Bowl

 Korean Ginger Soy Fried Chicken (video)

IN THE MAKING

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With the tangy kimchi and the fresh shrimp, this version of Kimchi Fried Rice is a spicy and flavorful version. If you’d like it even more spicier, add some Korean Chili Flakes (Gochugaru)

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Kimchi Fried Rice
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Kimchi Fried Rice – How to Make the PERFECT Fried Rice

Learn the tips and tricks of making perfect fried rice with this Korean version.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Rice
Cuisine: Korean
Servings: 8
Calories: 351.23kcal

Ingredients

  • 1 tablespoon oil
  • 3 finely chopped garlic cloves
  • 2 tablespoons finely chopped ginger
  • 8 oz. ground pork
  • 2 beaten eggs
  • 1 ½ cups kim chi rough chopped (16 oz. jar)
  • 2 cups long grain rice cooked and chilled
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • 1 lb. shelled shrimp
  • 3 chopped scallions
  • 1 chiffonade thinly sliced perilla leaf

Instructions

  • In a wok, heat oil. Add garlic and ginger.
  • When the garlic starts to brown, add pork.
  • Cook until meat is browned and cooked through.
  • Add eggs and mix. When they start to cook, add kim chi.
  • Stir to combine and cook for 30 seconds.
  • Whisk together the soy sauce and sesame oil in a little bowl.
  • Add rice and wet ingredients, a little at a time, until well absorbed.
  • Cook for a few minutes until rice is well coated with the kim chi.
  • Add sesame oil and shrimp. Cook, stirring frequently until shrimp is pink and just cooked.
  • Add scallion and perilla leaf and stir to combine.

Notes

If using Korean soy sauce or dark soy sauce, reduce soy sauce quantity by half.
Substitute mint if perilla leaves are unavailable.
A sunny side up egg is often added on the top either instead of or in addition to the scrambled egg!

Nutrition

Calories: 351.23kcal | Carbohydrates: 38.82g | Protein: 17.67g | Fat: 13.1g | Saturated Fat: 3.42g | Sodium: 483.39mg | Fiber: 0.83g | Sugar: 0.28g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. JD Obedoza

    Interesting recipe. I got a couple of questions though. A friend of mine sells kimchi on a jar. Do you think I can use one of those? How spicy is this recipe? Would you recommend this for kids?

    • Chef Mireille

      yes I use store bough kimchi in a jar also. It really depends on the spice level of the kimchi. I thought this was very mild with just a bit of spice in the background, but it depends on your child’s spice sensitivity and you can easily adjust the quantity of kim chi according to their spice tolerance.

  2. Annreeba Joy

    Great recipe! This is different from what I use to make. This recipe is awesome. I am going to try this in this weekend.

  3. Cris

    Thank you so much for this! I never could figure out why my fried rice wasn’t exactly right. These are great tips that I’ll try this week.

  4. Joan Cajic

    I’ve had kimchi on it’s own but never thought of making fried rice with it, sounds rally tasty and will be trying it out the next time I have Kimchi.

  5. Andrea

    omg love kimchi fried rice. i made some the other day and it was so tasty. loved it. i normally make it with ground lamb but should def try it with the pork.

  6. CathonKeto Blog

    My fried rice always turns out dry – but I don’t really follow a recipe! lol Ill give this a try – thank you!

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