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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- 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
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!
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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.