Kimchi fried rice is one of my favorite fried rices breakfast in every winter when my homemade kimchi is fermented for around 2 weeks. The kimchi juice makes the fried rice so easy and yummy. As I mentioned before that I make kimchi every winter. My personal kimchi routine is served as cold side dish after 7 day fermentation and then use in kimchi fried rice or simple kimchi stew after 2 weeks.
This is Elaine’s daily easy kimchi fried rice recipe as I do not add bacon, pork belly or other meat, but add light soy sauce. I use vegetable oil for daily kimchi fried rice. But I am totally satisfied with the result. My secret weapon is the longer fermented homemade kimchi (shown in following picture). After around 2 weeks fermentation, the kimchi becomes quite sour and there will be a large amount of red juice in the bottom. It provides an excellent fermentation sour taste and a bright red color.
- 2 cups steamed leftover rice (separated before frying)
- 2 tablespoons kimchi juice
- ¼ to ⅓ cup minced kimchi
- ½ tablespoon cooking oil
- 1 tablespoon light soy sauce
- 2 green onions (white part and green part separated and chopped)
- toasted sesame seeds for garnishing (optional)
- Cut the kimchi into small pieces and separate the steamed leftover rice.
- Heat up cooking oil and fry white part of green onion until aroma. Add kimchi pieces and fry for 20-30 seconds. Add rice and give a big stir fry to combine everything well. Add light soy sauce, kimchi juice and half of chopped green onion. Mix well.
- Serve with fried egg and green onions. Garnish some toasted sesame seeds if you prefer.
Please mention this food is from Korea. Because of the site name it looks like it is chinese food.
Hi Sunny,
I am not saying this kimchi is from Sichuan. I name the blog as China Sichuan Food as because I focus more on real Sichuan food.
Please am into food snacks vegetables and fruit and I want to learn more how do we get in touch cause I love and enjoyeverything about catering
I live in Florida and I have to buy my kimchi in a jar. I think they Americanized it, as it doesn’t have a lot of juice (from your comment above I’m thinking this is due to the short fermentation process). The last recipe I tried called for sesame oil and it totally overwhelmed the whole dish. I like the simplicity of this recipe.
Deanna,
I ever add any oil for my kimchi. My common recipe uses the simplest ingredient but tastes great too.
As the kimchi ages it will give off liquid.
Please how do I reach you am into food vegetables snacks and fruits and I want to learn more about international dishes and if you’re on whatsapp chat me up with this number +2348164114952 thanks waiting for your feedback
Hi there,
I am quite sorry that I do not have a whatsapp account since I am based in China. I only have webchat. Or you can send me details in Email. I will drop you an E-mail.
Nice recipe. I want to try it but I don’t think so, kimchi is available in the market where I live.