Kimchi Garlic Fried Rice Crispy Shallots (Printable)

Bold fried rice featuring tangy kimchi, aromatic garlic, and golden crispy shallots ready in 30 minutes.

# What You’ll Need:

→ Rice

01 - 3 cups cooked jasmine or short-grain rice, preferably day-old

→ Vegetables & Aromatics

02 - 1 cup kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 4 cloves garlic, finely minced
04 - 2 green onions, sliced (white and green parts separated)
05 - 1 medium carrot, diced
06 - 1/2 cup frozen peas, thawed

→ Eggs

07 - 2 large eggs, lightly beaten

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce
09 - 1 tablespoon sesame oil
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon sugar (optional, to balance acidity)

→ Crispy Shallots

12 - 3 shallots, thinly sliced
13 - 1/3 cup vegetable oil (for frying)

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Extra sliced green onions (green parts)

# How-To Steps:

01 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the flavored oil for later use.
02 - In a large wok or skillet, heat 1 tablespoon of the reserved shallot oil over medium-high heat. Add beaten eggs and scramble until just set. Remove from pan and set aside.
03 - Add another tablespoon of shallot oil to the pan. Sauté minced garlic and the white parts of the green onions until fragrant, about 30 seconds.
04 - Add diced carrots and cook for 2 minutes. Stir in thawed peas and chopped kimchi. Cook for another 2 to 3 minutes, stirring frequently.
05 - Increase heat to high. Add rice and kimchi juice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Pour in soy sauce, sesame oil, black pepper, and sugar if using. Mix thoroughly until the rice is evenly coated and begins to brown lightly.
07 - Return scrambled eggs to the pan. Add the green parts of the green onions. Toss everything together and cook for 1 more minute.
08 - Transfer rice to serving bowls. Top generously with crispy shallots, toasted sesame seeds, and extra sliced green onions.

# Expert Advice:

01 -
  • The shallot oil you make at the beginning flavors every single layer of this dish, so nothing tastes flat or one dimensional.
  • Day old rice transforms into something with actual character, getting those coveted crispy edges without sticking together.
02 -
  • If the rice starts sticking excessively, your pan is not hot enough or you added too much kimchi juice, so let the wok scream a little louder before the rice goes in.
  • Shallots go from golden to burnt in seconds, so pull them when they are still slightly lighter than you think because they keep cooking on the paper towel.
03 -
  • A well seasoned carbon steel wok or cast iron skillet gives you the best caramelization and that elusive smoky flavor that makes restaurant fried rice so irresistible.
  • Press your spatula flat against the rice and let it sit undisturbed for 10 seconds at a time during the high heat phase to develop actual crust on the grains.

Return