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
- 1/4 to 1/3 cup minced kimchi
- 1/2 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
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Cut the kimchi into small pieces and separate the steamed leftover rice.
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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.
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Serve with fried egg and green onions. Garnish some toasted sesame seeds if you prefer.
This recipe is for a one person breakfast, increase the ingredients accordingly if necessary.
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.
Do you have a recipe for making the kimchi? It looks so good. Thanks!
Check this, Jocelyn.