Kimchi fried rice cooked with spicy-tangy kimchi, bok choy, scrambled eggs, scallions and gochugaru makes a hearty and delicious family meal that is ready in 30 minutes.
I first was first introduced to Kimchi in a Korean restaurant in our town. When you arrive at the restaurant they offer several side dishes called as ‘Banchan’ that includes kimchi, fish cakes, mung bean sprouts and spicy cucumbers. My favorite side dish always has been the spicy, tangy Kimchi.
What is Kimchi
A staple in Korean food, Kimchi is side dish made by fermenting vegetables such as napa cabbage, cucumbers, radishes, etc. in Korean chili pepper ‘gochugaru’, ginger, garlic and scallions. It is very flavorful and has a spicy, tangy taste with a mix of crunchy and soft textures.
Kimchi is loaded with vitamins A, B, and C. It has “healthy bacteria” called lactobacilli that is found in fermented foods. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study.
Napa cabbage kimchi is the most common version I have eaten. Although it is avaialble in Asian grocery stores, I have been waiting to make it myself at home. I finally had a chance to learn it from my talented friend Karen who blogs at DrKarenSLee. Here is her authentic Korean Kimchi recipe that is so much fresh and tastier than any store bought kimchi I have had.
Now back to the Kimchi fried rice! This recipe is inspired from the blog tworedbowls that I have been following. They have many awesome asian recipes and gorgeous photos. Fried rice is our family favorite meal and we loved the idea of incorporating healthy Kimchi in it. I have changed some of the ingredients from the original recipe to suit our food preferences.
Step by step Kimchi Fried Rice Recipe:
- I like Jasmine rice for this recipe. Rinse and drain the rice. Add 1.5 cups of rice, 1.5 cups of water to the Instant Pot. Pressure cook for 4 minutes followed by quick release. Open the lid and allow the rice to cool down. You can also use precooked rice or cook it on stove top or in a rice cooker.
- Chop kimchi, bok choy and scallions. Dice onions and mince garlic cloves.
- Heat 1 tablespoon oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onions and garlic until the onions turn translucent, about 3 to 4 minutes. Next, add chopped Kimchi with the liquids and cook on hight heat until all the liquids disappears. Add bok choy (or any greens like chard, spinach) and half of the scallions (photos 1 – 4).
- Stir together as the bok choy cooks down. Then, add cooked rice, and scrambled eggs and remaining scallions (photos 5 – 6).
- Mix well. Add gochugaru and give a quick stir. Enjoy hot.
- If you enjoy eggs, you can also serve the kimchi fried rice topped with egg cooked sunny side up.
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Kimchi fried rice
Ingredients
- 1.5 cups jasmine rice
- 1.5 cups water
- 1 teapsoon kosher salt
- 1/2 cup onions diced
- 3-4 eggs
- 3 cups bok choy chopped
- 2 tablespoons cooking oil
- 1/4 cup scallions chopped
- 4 garlic cloves minced
- 1 cup Kimchi with liquid chopped
- 1 teaspoon gochugaru Korean chili powder
- 1-2 eggs to fry on top optional
Instructions
- Rinse and drain the rice. Add 1.5 cups of rice, 1.5 cups of water to the Instant Pot. Pressure cook for 4 minutes followed by quick release. Open the lid and allow the rice to cool down. You can also use precooked rice or cook it on stove top or in a rice cooker.
- Heat 1 tablespoon oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.
- Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs, remaining scallions and mix well. Add gochugaru and give a quick stir. I usually do not to add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
- Serve the rice hot, topped with an egg cooked sunny side up!
Nutrition
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Update Notes: This recipe was originally posted in Sep 2016, but was updated in July 2019 with step by step recipe as well as new photos and information.
Sandhya says
Archana, I love kimchi rice. Your picture with that egg on top wants me make it now!
Archana says
Thank you Sandhya! Today’s weather is perfect for this dish.
Sandhya says
Yes it sure is!
Cook with Smile.. says
Lovely dish… haven’t had one.. but love to?
Archana says
Thank you Lathiya! Give it a try, I am sure you will love it.
Cook with Smile.. says
Sure?
nepaliaustralian says
Ohoo, looks easy and yummy …
Archana says
Thank you! It is super easy and delicious.
payel says
Wonderful recipe Archana!
Archana says
Thank you Payal! You will love it.
Rateka says
Lovely dish and the awesome capture esp the one with the sunny side up ?
Archana says
Thank you Rateka! I love Korean food and making this rice was super easy and delicious.
Sarah says
This looks amazing! ❤️
Archana says
Thank you Sarah!
Hans Susser says
Tasty Goodness 🙂
Archana says
Thank you Hans!
Laura @ Feast Wisely says
You must try and make your own kimchi Archana – I’m sure is easy. I make sauerkraut – another fermented wonder that in working on a blog post for right now ?
Archana says
Hi Laura, I agree. Hopefully I will get a chance to make it soon. I can’t wait to see your post on sauerkraut!
Sudhir Chauhan says
wow….. so lovely….. this is mouth watering Archana……
Archana says
Thank you Sudhir!
MY INTROVERTED KITCHEN says
This really does look great. Going to try soon!
Archana says
Thank you! Please let me know how you like it.
Sheryl says
mmm. . . this looks yummy.
Archana says
Thank you Sheryl!
Cattie's World says
What a yummy dish, it Looks. Now could you please explain the non-indian ingredients. Cause I am in Mumbai and I need to know where to get or what is bok choy,
scallions
Kimchi
Archana says
Thank you Cattie! So bok choy is a type of chinese cabbage. You can substitute spinach or beet greens for bok choy. Scallions are green onions and Kimchi is basically fermented cabbage. I usually buy kimchi but it can be made at home too. Here is one of the recipes that looks amazing – http://tworedbowls.com/2013/12/04/homemade-mak-easy-kimchi/
Cattie's World says
Thanks
koolkosherkitchen says
Dear Archana, I have nominated you for a Versatile Blogger Award. Here is the link https://koolkosherkitchen.wordpress.com/2016/10/19/a-new-award-and-a-mother-in-law/ You are not in any way obligated to accept, and I fully understand that not everyone has the time and inclination to participate in these self-and-others-promoting exercises. Therefore, I will truly appreciate if you accept the nomination, as I sincerely think you deserve it, but I won’t get offended if you don’t. Nominating each one of you is my way of giving credit to some exceptional bloggers and perhaps attracting attention to your work.
All the best,
Dolly
Archana says
Hi Dolly, Thank you so much for thinking of me and nominating me for this lovely award. My schedule, unfortunately barely allows me to post one recipe per week. So I have to skip this for now. Thank you so much for nominating me though! And I look forward to following your beautiful blog!
koolkosherkitchen says
Thank you for your kind words, dear! Don’t worry about declining the nomination. It is my way of giving creadit to some wonderful bloggers, and you are definitely one of them!
Archana says
Thank you Dolly!
Simply Splendid Food says
Spicy Kimchi…what a great idea! I also like the egg…..Nice!!
Archana says
Thank you!
texasinak says
Im so excited about this recipe! Im always looking for new ideas, and this is exactly the type of food I love.
Archana says
Thank you! I hope you enjoy it as much as we do. It is a easy and delicious recipe.
Shravanthi Denthumdas says
Where do u buy kimchi? Is there a specific brand that you like?
Archana says
I buy it from trader joe’s or whole foods. Both have good kimchi.