Kimchi Garlic Fried Rice (Printable)
Tangy kimchi and aromatic garlic fried rice topped with golden crispy shallots for extra crunch and depth.
# What You’ll Need:
→ Rice and Vegetables
01 -
02 -
03 -
04 -
05 -
→ Aromatics
06 -
07 -
→ Sauce
08 -
09 -
10 -
11 -
12 -
13 -
→ Crispy Shallots
14 -
15 -
→ Garnish
16 -
17 -
# How-To Steps:
01 - Heat neutral oil in a small pan over medium heat. Add sliced shallots and fry, stirring frequently, until deep golden brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
02 - In a large skillet or wok, heat 2 tablespoons of the reserved shallot oil over medium-high heat. Add minced garlic and ginger, sauté until fragrant, about 30 seconds.
03 - Add the white parts of the scallions, carrots, and kimchi. Stir-fry for 2-3 minutes until the vegetables soften.
04 - Increase heat to high. Add the rice, breaking up any clumps. Stir-fry for 2 minutes.
05 - Add kimchi juice, soy sauce, sesame oil, gochujang if using, sugar, rice vinegar, and fish sauce. Stir thoroughly to coat the rice evenly.
06 - Add the peas and toss until heated through, about 1 minute. Remove from heat.
07 - Sprinkle with toasted sesame seeds, the green scallion tops, and crispy shallots. Serve hot.
# Expert Advice:
01 -
- The crispy shallots add an irresistible crunch that takes this from ordinary fried rice to something special
- Its one of those rare dishes that actually tastes better the next day
- You can customize the heat level and still keep all that wonderful umami depth
02 -
- Hot rice turns into mush when you try to fry it, so never skip the step of using cold, dayold rice
- Resist the urge to add more kimchi juice than called for or your rice will become soggy and lose that perfect texture
03 -
- Save the shallot frying oil and use it as your cooking oil for the entire dish
- Chop your kimchi into smaller pieces so it distributes evenly throughout the rice