Kimchi Scallion Garlic Fried Rice (Printable)
Vibrant fried rice with tangy kimchi, aromatic scallions, bold garlic, and crispy golden shallot topping.
# What You’ll Need:
→ Rice
01 - 4 cups cooked jasmine or short-grain rice, preferably day-old
→ Vegetables & Aromatics
02 - 1 cup kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 4 scallions, thinly sliced, white and green parts separated
04 - 3 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1/2 cup frozen peas
→ Sauce & Seasoning
07 - 2 tablespoons soy sauce
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon gochujang (Korean chili paste)
10 - 1/2 teaspoon sugar
11 - Freshly ground black pepper, to taste
→ Crispy Shallots
12 - 1/2 cup shallots, thinly sliced
13 - 1/3 cup neutral oil (canola or vegetable)
14 - Pinch of salt
→ Garnishes
15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced scallion greens
# How-To Steps:
01 - Heat neutral oil in a small saucepan over medium heat. Add thinly sliced shallots and fry, stirring frequently, until deep golden brown, approximately 4 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt. Set aside for garnish.
02 - In a large skillet or wok, heat 1 tablespoon of the reserved shallot-frying oil over medium-high heat. Add the white parts of the scallions, minced garlic, and diced carrot. Sauté until fragrant, about 2 minutes.
03 - Stir in the chopped kimchi and cook for 2 to 3 minutes, allowing the flavors to meld and the kimchi to caramelize slightly.
04 - Add the cold rice to the skillet, breaking up any clumps with a spatula. Stir-fry until the rice is heated through and evenly combined with the vegetables.
05 - In a small bowl, whisk together the soy sauce, kimchi juice, toasted sesame oil, gochujang, and sugar. Pour the sauce over the rice and toss thoroughly to coat every grain.
06 - Add the frozen peas and the green parts of the scallions. Stir-fry for another 1 to 2 minutes until everything is piping hot. Season with freshly ground black pepper to taste.
07 - Remove from heat and serve immediately. Top each portion with the crispy shallots, toasted sesame seeds, and extra scallion greens.
# Expert Advice:
01 -
- The tangy funk of kimchi mixed with nutty sesame oil creates a flavor that feels almost illegally good for something so simple.
- Crispy shallots on top add a crunch that will ruin plain fried rice for you forever.
- It comes together in thirty minutes flat, which means you can have dinner on the table before you finish debating what to order.
02 -
- Watch the shallots like a hawk because the difference between perfectly golden and burnt is roughly fifteen seconds, and burnt shallots taste bitter and acrid.
- Reserve the oil you fried the shallots in because cooking your rice in that shallot infused oil adds a layer of flavor you cannot get any other way.
03 -
- Use your hands to break apart the cold rice before it hits the pan because clumpy rice leads to uneven seasoning and sad pockets of plain white rice.
- If your kimchi does not have enough juice, a splash of water with a tiny pinch of salt mixed into the sauce will keep the rice from drying out.