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Kimchi Fried Rice

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This kimchi fried rice is savory, spicy, and packed with bold Korean-inspired flavors. Fluffy jasmine rice is stir-fried with kimchi, bok choy, eggs, and scallions for a quick and satisfying meal.

Ingredients

  • 1½ cups jasmine rice
  • 1½ cups water
  • 1 teaspoon kosher salt
  • ½ cup onions, diced
  • 3–4 eggs
  • 3 cups bok choy, chopped
  • 2 tablespoons oil
  • ¼ cup scallions, chopped
  • 4 garlic cloves, minced
  • 1 cup kimchi with liquid, chopped
  • 1 teaspoon gochugaru (Korean chili powder)
  • 1–2 eggs for topping (optional)

Instructions

  1. Rinse and drain the rice. Add the rice, water, and kosher salt to an Instant Pot. Pressure cook for 4 minutes, then quick release the pressure. Allow the rice to cool before using. Alternatively, use pre-cooked rice or cook on the stovetop or in a rice cooker.
  2. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Scramble 3-4 eggs until cooked through, then remove and set aside.
  3. Add the remaining oil to the wok. Sauté the diced onion and minced garlic until the onion becomes translucent.
  4. Add the chopped kimchi along with its liquid and cook on high heat until most of the liquid evaporates.
  5. Add the chopped bok choy and half of the scallions. Stir-fry for about 2 minutes until the greens soften.
  6. Add the cooked rice, scrambled eggs, remaining scallions, and gochugaru. Mix well until heated through. Taste and add additional salt if desired.
  7. Serve hot topped with a sunny-side-up egg if using.

Notes

  • Day-old rice works best for fried rice because it stays fluffy and does not become mushy.
  • You can substitute bok choy with spinach, Swiss chard, or kale.
  • Adjust the amount of gochugaru depending on your spice preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/kimchi-fried-rice/