Dinner Tonight: Kimchi Fried Rice

April 26, 2016

"If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you," writes Allison (Spontaneous Tomato) in the headnote for her recipe for Kimchi Fried Rice. Truer words were never spoken: It's a very easy (and quick!) way to incorporate the contents of the jar of kimchi you bought on a whim (or a dare) into your regular recipe rotation.

Maybe you already have some rice from a meal earlier in the week; maybe you have a favorite Chinese takeout restaurant nearby where you can pick up a container of it if you don't have time tonight to cook it. After that, all you really have to do is heat a pan, chop up some scallions, and go. Fried egg optional but recommended. Kimchi not optional—and excellent. Don't have a jar yet? We dare you!

More: Already hooked on kimchi? Now try making it yourself.

Photo by James Ransom

Grocery List:
(Organized by area of the market)

  • 1/2 pound chicken, pork, or shrimp
  • A small bunch of scallions
  • 1 to 1 1/2 cups kimchi
  • Gochujang
  • 3 to 4 cups cooked rice

We’re assuming you have a neutral oil, sesame oil, soy sauce, salt, and a few (optional) eggs. If not, add those to your list!

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The Game Plan:
About 10 minutes before dinner, cut your protein into bite-sized pieces, chop the kimchi, and slice the scallions (whites only, reserving the green for topping your fried rice later) while you heat a couple of tablespoons of oil in a large frying pan over high heat. When it's shimmering, add the protein and stir frequently until the meat is nearly cooked through.

Add the scallions and stir for a few minutes, then add the gochujang and kimchi, stirring until the kimchi has softened. Add the rice, a teaspoon of sesame oil, and two tablespoons of soy sauce, stirring until the rice is well coated and warmed through. Divvy into bowls and top with a fried egg, scallion greens, and any other ingredients you might like (Korean garlic chives? Shredded seaweed? Check, check.)

You can read the full recipe here.

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Writing and cooking in Brooklyn.