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
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.
This recipe is for a one person breakfast, increase the ingredients accordingly if necessary.