Stir-fries
Kimchi fried rice
Rice stir-fried with ripe napa cabbage kimchi, then finished with sesame oil and scallion.
- Prep
- 7 min
- Cook
- 7 min
Scale the recipe
Ingredients
- cooked rice Weight of freshly cooked or safely refrigerated rice Cool leftover rice promptly, refrigerate it within 1 hour, and use it within 24 hours. Reheat it only once.
- 400 g
- ripe napa cabbage kimchi
- 160 g
- scallion
- 10 g
- neutral cooking oil
- 1 T
Seasonings
- kimchi brine
- 2 T
- gochujang
- 1/2 T
- sesame oil
- 2/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Chop the kimchi and mix the sauce
Chop 160 g of cabbage kimchi into small pieces. Dissolve 1/2 T of gochujang in 2 T of kimchi brine.
-
Fry the kimchi first
Heat 1 T of oil in a wide skillet over medium-high heat. Stir-fry the kimchi for about 2 minutes to cook off excess moisture.
-
Stir-fry with rice
Add 400 g of rice and the sauce. Break up the clumps with a spatula and stir-fry for about 4–5 minutes. If using refrigerated rice, heat it throughout to at least 74°C.
-
Finish with sesame oil and scallion
Turn off the heat. Gently toss with 2/3 T of sesame oil, 10 g of thinly sliced scallion and 1/3 T of toasted sesame seeds.
