Kimchi Garlic Fried Rice (Printable)
Spicy kimchi and garlic fried rice finished with toasted sesame and crunchy shallots; quick, savory, and comforting.
# What You’ll Need:
→ Rice
01 - 4 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables and Aromatics
02 - 1 1/2 cups chopped kimchi
03 - 2 tablespoons kimchi juice
04 - 4 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 2 scallions, sliced, white and green parts separated
→ Sauce and Seasoning
07 - 2 tablespoons soy sauce
08 - 1 tablespoon gochujang, optional for added spice
09 - 1 teaspoon toasted sesame oil
10 - 1/2 teaspoon ground black pepper
→ Crispy Shallots
11 - 4 shallots, thinly sliced
12 - 1/2 cup neutral oil, such as vegetable or canola
→ Optional Garnishes
13 - 1 tablespoon toasted sesame seeds
14 - 4 fried eggs, for serving, optional
# How-To Steps:
01 - Heat neutral oil in a small skillet over medium heat. Fry sliced shallots, stirring frequently, until golden brown and crisp, approximately 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels; set aside.
02 - In a large skillet or wok, heat 1 tablespoon of the reserved shallot oil over medium-high heat. Add minced garlic, chopped onion, and scallion whites. Sauté until aromatic and translucent, about 2 minutes.
03 - Add the chopped kimchi to the skillet and cook, stirring, for 2 to 3 minutes until slightly caramelized. Incorporate kimchi juice and gochujang, stirring to blend.
04 - Add the chilled, cooked rice. Break up clumps and stir-fry for 3 to 5 minutes, ensuring rice is thoroughly heated and coated with the kimchi mixture.
05 - Pour in soy sauce and sesame oil. Add black pepper and scallion greens, tossing until combined and heated through.
06 - Transfer to serving plates and top with crispy shallots, toasted sesame seeds, and a fried egg if desired. Serve immediately.
# Expert Advice:
01 -
- You'll secretly want to double the crispy shallots for snacking before dinner even starts.
- The whole thing comes together in just half an hour, but tastes like a slow-cooked comfort you waited for all day.
02 -
- Once, I tried frying rice with freshly cooked grains and ended up with a gluey mess—always use day-old rice for the best texture.
- I discovered that draining the shallots thoroughly keeps them perfectly crisp even after sitting on the rice.
03 -
- Pile your shallots on a baking sheet lined with paper towels—never a plate—or they’ll lose their crisp.
- Letting the kimchi caramelize just a bit is the not-so-secret step that makes the flavor sing.