# Kimchi Fried Rice

> Kimchi bokkeumbap (김치볶음밥)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/kimchi-fried-rice/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 5 min, cook 10 min, total 15 min
- Serves: 4

## Ingredients

- 3 cups day old cooked rice
- 1 cup kimchi (the more aged, the better)
- 1/4 cup kimchi juice
- 1/2 cup onion(s) (diced)
- 2 green onion(s) (chopped)
- 2 cloves garlic (minced)
- 1 tbsp vegetable oil
- 1 tbsp sesame oil

### For Serving

- 2 egg(s) (fried)
- sesame seeds
- seaweed (crumbled)
- green onion(s) (chopped)

## Instructions

1. Chop kimchi into bite-sized pieces, reserving the juice.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic, sauté until fragrant.
4. Add chopped kimchi and stir-fry for 2-3 minutes until it begins to caramelize.
5. Add rice, breaking up any clumps with your spatula.
6. Pour in kimchi juice.
7. Stir-fry for 5-7 minutes until rice is well combined and heated through.
8. Add green onions and sesame oil, mix well.
9. To serve, top with fried egg and garnishes.

## Notes

#### Recipe Tips

- Use day-old rice for best texture

- Well-fermented kimchi provides the best flavor

- Don't skip the kimchi juice

- Break up rice clumps before adding

- Use high heat for nice crispy bits

#### Serving Suggestions

Serve with:

- Fried egg on top

- Extra gochugaru for heat

- Seaweed strips

- Simple soup (guk)

- Additional banchan

#### Variations

- Add spam or bacon

- Include vegetables like peas and carrots

- Add cheese on top

#### Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results, adding a little oil if needed.

## Nutrition per serving

- Calories: 298
- Carbohydrates: 44 g
- Protein: 8 g
- Fat: 10 g
- Saturated fat: 2 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 299 mg