Kimchi Garlic Fried with Crispy Shallots (Printable)
A vibrant, umami-packed dish featuring tangy kimchi, aromatic garlic, and a crunchy topping of golden crispy shallots.
# What You’ll Need:
→ Base
01 - 3 cups cooked jasmine or short-grain rice, preferably day-old
→ Produce & Aromatics
02 - 1 cup chopped napa kimchi plus 1–2 tbsp kimchi juice
03 - 4 cloves garlic, finely minced
04 - 2 green onions, thinly sliced (white and green parts separated)
05 - ½ cup shallots, thinly sliced
→ Pantry & Sauces
06 - 2 tbsp soy sauce
07 - 1 tbsp toasted sesame oil
08 - 1 tsp sugar
09 - ½ tsp freshly ground black pepper
10 - ⅓ cup neutral oil (for frying)
→ Optional Toppings
11 - 2 large eggs (fried or soft-cooked)
12 - 1 tbsp toasted sesame seeds
# How-To Steps:
01 - Heat the neutral oil in a small skillet over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crisp, approximately 4–6 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the flavorful shallot oil for later use.
02 - In a wok or large skillet, heat 2 tablespoons of the reserved shallot oil over medium-high heat. Add the minced garlic and the white parts of the green onions, stir-frying for about 1 minute until fragrant.
03 - Add the chopped kimchi to the skillet. Stir-fry for 2–3 minutes until the vegetable is softened and aromatic.
04 - Increase the heat to high. Add the rice, breaking up any clumps with a spatula. Pour in the soy sauce, sesame oil, sugar, black pepper, and kimchi juice. Stir-fry vigorously for 3–4 minutes, ensuring the rice is well coated and heated through.
05 - Remove from heat. Fold in half of the crispy shallots and most of the green onion tops. Serve immediately, topped with the remaining crispy shallots, reserved green onions, sesame seeds, and a fried egg if desired.
# Expert Advice:
01 -
- It turns humble leftovers into a gourmet experience in minutes.
- The balance of tangy, spicy, and savory flavors is simply addictive.
02 -
- Dry, day old rice is non negotiable for getting that perfect texture.
- Do not overcrowd the pan or the rice will steam instead of fry.
03 -
- Adding a pat of butter at the very end adds a rich finish.
- If it is too spicy, a drizzle of honey or maple syrup helps balance the heat.