Kimchi Garlic Fried Rice (Printable)
Spicy kimchi and garlic fried rice topped with golden crispy shallots. A Korean-inspired dish ready in 35 minutes.
# What You’ll Need:
→ Rice & Kimchi Base
01 - 3 cups cooked day-old jasmine rice, preferably cold
02 - 1½ cups chopped kimchi, plus 2 tbsp kimchi juice
03 - 2 tbsp vegetable oil
04 - 3 cloves garlic, finely minced
05 - 2 scallions, sliced (white and green parts separated)
06 - 1 tbsp soy sauce
07 - 1 tsp toasted sesame oil
→ Crispy Shallots
08 - 2 large shallots, thinly sliced
09 - ½ cup neutral oil (canola or grapeseed)
10 - Pinch of salt
→ Optional Garnishes
11 - 2 fried eggs (for serving)
12 - 1 tbsp toasted sesame seeds
13 - Additional sliced scallions (green parts)
# How-To Steps:
01 - Heat neutral oil in a small skillet over medium heat. Add sliced shallots and fry, stirring frequently, until golden brown and crisp, about 5–7 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate. Sprinkle with salt. Reserve the flavored oil for later use.
02 - In a large wok or skillet, heat 2 tbsp of the reserved shallot oil over medium-high heat. Add minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant and aromatic.
03 - Add chopped kimchi to the wok and cook for 2 minutes, stirring often to develop flavor and slightly caramelize the edges.
04 - Increase heat to high. Add cold rice, breaking up clumps with a spatula. Drizzle with soy sauce and kimchi juice. Stir-fry for 4–5 minutes until rice is heated through and evenly coated with seasonings.
05 - Stir in toasted sesame oil and the green parts of the scallions. Mix well to combine. Remove from heat.
06 - Divide fried rice between bowls. Top each portion with crispy shallots. Garnish with fried egg, toasted sesame seeds, and extra scallions as desired.
# Expert Advice:
01 -
- The crispy shallots add an irresistible crunch that makes every bite interesting.
- Day old rice soaks up all the spicy, savory flavors without getting mushy.
02 -
- Fresh hot rice will turn into a gummy mess so always use rice that has been refrigerated overnight.
- The reserved shallot oil adds an incredible savory depth that regular vegetable oil cannot match.
03 -
- Use your hands to break up the cold rice before adding it to the wok for more even cooking.
- Let the rice sit undisturbed for those crispy bits that make fried rice restaurant quality.