Two-Kimchi Fried Rice

Issu du site Chow Divine.

Makes 4 servings


  • 2 cups thinly sliced kimchi (reserve ~1/4 kimchi juice)
  • 4 cups day-old or cold steamed rice
  • oil + salt (if necessary) for cooking


  1. Drain the kimchi and reserve 1/4 cup of kimchi juice. Slice the kimchi thinly.
  2. Heat a non-stick or cast-iron pan over medium heat. Add about a tablespoon of neutral-tasting oil to the hot pan. Add kimchi to the pan and saute, for about 3 minutes, until the kimchi wilts. Add rice and kimchi juice and stir to mix well. Evenly spread out the mixture. Allow the bottom to become golden brown and slightly crispy, about 3 minutes. Be careful; kimchi and its juice burn easily! Mix well and add salt if necessary. Serve while hot.

Cook’s Note*

For a more substantial meal, top it with an egg cooked over easy or sunny-side up.

Toasted sesame seeds and chopped green onions can be used as toppings or stir-ins if desired.

White, brown, or even a wild rice blend can be used to make this dish. Just make sure that the rice is day-old and not sticky. In the photos above, a blend of brown and wild rice was used.

Votre commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:


Vous commentez à l’aide de votre compte Déconnexion /  Changer )

Image Twitter

Vous commentez à l’aide de votre compte Twitter. Déconnexion /  Changer )

Photo Facebook

Vous commentez à l’aide de votre compte Facebook. Déconnexion /  Changer )

Connexion à %s