This kimchi fried rice combines the sweet heat of caramelized kimchi with leftover white rice (and any other leftovers you may have) for this Korean-inspired comfort food.
Kimchi fried rice may not be the first thing that comes to mind when you’re scrounging for comfort food. But it will be once you’ve tried this ingenious clean-out-the-fridge creation in disguise. When stir-fried, kimchi caramelizes slightly and takes on sweet notes in addition to its usual heat, elevating day-old rice without overwhelming it.–Jenny Howard
Kimchi Fried Rice
- Quick Glance
- Quick Glance
- 20 M
- 25 M
- Serves 2 to 4
IngredientsEmail Grocery List
What You Need To Know About What Leftovers Work In Kimchi Rice
This recipe is a godsend of a use for leftover rice…as well as whatever other cooked meats or vegetables you might have in your fridge. Cooked ground beef or pork, shredded chicken, crumbled bacon, corn kernels cut off the cob, a stray shrimp or two, that half a head of broccoli, a lonely scallion…nothing will disappoint.
Recipe Testers Reviews
This kimchi fried rice is enough to evoke an out-of-body experience.
I made jasmine rice the day before I wanted to make the fried rice. I used two 14-ounce jars of store-bought kimchi and that gave me the 1 1/2 cups needed. One jar was mild and the other was spicy. I put the drained kimchi in a tea towel and squeezed out the liquid to get it as dry as possible.
Once the wok was nice and hot, it only took about 10 minutes to make. I didn't add any meat this time, but I think next time I will add some ground pork.
Kimchi Fried Rice! Since the recipe stated to use leftover cooked rice after it was at least one day old, this can (and should!) be a make-ahead, at least the cooking of the rice.
We made a homemade kimchi. Due to dietary considerations, we made a terrific vegan kimchi. The rice is delicious and was sensational scrambled with an egg later that week.