Kimchi Fried Rice

$4.84 recipe / $1.21 serving
by Beth - Budget Bytes
4.10 from 10 votes
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It’s time for another “sweep the kitchen” recipe! You know how I love these recipes. Food is not only expensive, but it’s also the number one contributor to landfills, so I always try to keep my food waste to a minimum. To help keep my food waste down, I wanted to design another recipe where leftover vegetables can be “hidden” into the mix. Not only did I pack this Kimchi Fried Rice with leftover rice and vegetables from my fridge, but I even tossed in some of my “scraps” to add extra hidden vegetable goodness. Yep, I saved an entire broccoli stem from the garbage by shredding it right into the vegetable mix for my Kimchi Fried Rice. Imagine all the other places you can “hide” shredded broccoli stems!

A plate full of Kimchi Fried topped with a fried egg, green onion, and sriracha

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If you’ve never had Kimchi Fried Rice it has a wonderfully tangy and spicy flavor, which can help marry the flavor of any leftovers you may want to throw into your fried rice. If you’re not into spicy foods, you can opt for mild kimchi, which still has a wonderfully tangy bite. Personally, I always opt for a vegan kimchi because regular kimchi is a little too fishy for my tastebuds.

You definitely want to use day-old rice for this recipe because the rice grains will be a little on the firm side, which keeps them from getting mushy while you’re stirring them together with the rest of the ingredients. If you don’t have a full four cups, that’s okay, just use as much as you have. It’s all about using those leftovers. I also opted to use both the white and green ends of the green onion, to avoid having to use a separate yellow onion.

Speaking of leftovers, if you have leftover ham from the holidays or even some leftover deli ham that needs to be used up, ham is awesome with kimchi fried rice. Just dice it up and fry it in the skillet until the ham gets nice and crispy on the edges. Remove it from the skillet before cooking the vegetables, then stir it back in at the end. YUM.

Oh, and you don’t NEED to use a broccoli stem in this recipe. If you don’t have one, just skip it. I used it because I had it, and I wanted to demonstrate how it can easily be grated and hidden in other food. :)

Serving suggestion: topped with a fried egg and a light drizzle of sriracha.

A skillet full of Kimchi Fried Rice with a wooden spatula
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Kimchi Fried Rice

4.10 from 10 votes
This Kimchi Fried rice is tangy, spicy, and the perfect way to use up all the leftover ingredients and scraps in your kitchen. 
This Kimchi Fried rice is tangy, spicy, and the perfect way to use up all the leftover ingredients and scraps in your kitchen. BudgetBytes.com
Servings 4 about 1.5 cups each
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients

  • 6 inch broccoli stem (optional) ($0.76)
  • 1 carrot ($0.12)
  • 4 green onions ($0.43)
  • 1 cup kimchi* plus 2-4 Tbsp kimchi juice ($2.00)
  • 2 large eggs ($0.54)
  • 2 Tbsp light cooking oil ($0.08)
  • 4 cups cooked, day-old rice ($0.75)
  • 1 Tbsp soy sauce ($0.06)
  • 1 tsp toasted sesame oil ($0.10)
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Instructions 

  • Use a vegetable peeler to peel the broccoli stem and carrot. Use a large-holed cheese grater to grate the broccoli stem and carrot. You should have about 1 cup of each after shredding.
  • Slice the green onions, separating the white ends from the green ends. Roughly chop the kimchi, making sure all the pieces are about bite sized. Place the eggs in a bowl and lightly whisk with a fork.
  • Heat a large skillet or wok over medium to medium-high heat. Once hot, add the oil and swirl to coat the surface. Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.
  • Add the shredded broccoli stem and carrots to the skillet and sauté for about one minute more. Finally, add the chopped kimchi and 2-4 Tbsp kimchi juice (depending on how strong you want your kimchi flavor) and let it simmer until the juice reduces and the skillet is fairly dry again.
  • Add the day-old rice to the skillet and fold it together with the vegetables. Allow the rice to heat through. Push the rice off to the sides of the skillet and pour the eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.
  • Finally, turn the heat off and sprinkle the soy sauce and toasted sesame oil over the fried rice. Gently fold the rice until the soy sauce and sesame oil are incorporated. Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed. If you want more tanginess or heat, you can add more kimchi juice. Finally, top with the sliced green ends of the green onions just before serving.

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Notes

*You can use any type of kimchi you like: spicy, mild, vegan, etc.

Nutrition

Serving: 1ServingCalories: 340.53kcalCarbohydrates: 50.1gProtein: 9.38gFat: 11.33gSodium: 961.58mgFiber: 2.08g
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Side view of Kimchi Fried rice topped with an egg and chopsticks breaking the yolk

How to Make Kimchi Fried Rice – Step by Step Photos

Peeled Broccoli Stem

Prepare all of your vegetables and add-ins before you begin cooking, because fried rice cooks quickly, so you won’t have time to double task. I used one large broccoli stem, which I briefly peeled and then shredded.

Shredded and Chopped Vegetables

Also peel and shred one large carrot. Slice four green onions, separating the white ends from the green ends. I had about one cup of shredded broccoli stem and one cup of shredded carrot, once finished.

Jar of Vegan Kimchi

This is the kimchi I used. I always go for a vegan kimchi because the regular kind is too fishy for my delicate taste buds (haha), but I will admit that this brand wasn’t quite spicy enough for me. Either way, I used about one cup, or 1/3 of this 16oz. jar.

Chopped Kimchi

Roughly chop the kimchi so that all the pieces are bite-sized.

Whisked Eggs

Add two large eggs to a bowl and lightly whisk with a fork.

Sauteed Broccoli Stems and Carrots

Now that all the ingredients are prepped, it’s time to start cooking. Heat a large skillet or wok over medium to medium-high heat. Once hot, add 2 Tbsp of any light flavored oil and swirl to coat the surface. Add the white ends of the green onions and sauté for just one minute. Next add the shredded broccoli stems and carrots and sauté for a minute more.

Add kimchi to the skillet

Add the chopped kimchi, plus 2-4 Tbsp of the juice from the jar (depending on how strong you want that kimchi flavor, you can always add more later). Sauté the kimchi with the other vegetables until the juice reduces and the skillet is fairly dry again.

Add Day Old Rice to skillet

Add 4 cups of day-old cooked rice and fold it into the vegetables until they’re well incorporated. Allow the rice to heat through.

Add Eggs to Kimchi Fried Rice

Push the rice off to the sides and pour the whisked egg into the center. Gently scramble the eggs until they are set, then mix them back into the rice.

Add Soy Sauce to Kimchi Fried Rice

Finally, turn the heat off and sprinkle 1 Tbsp soy sauce and 1 tsp toasted sesame oil over the rice. Gently fold the rice in the skillet until the soy sauce and sesame oil are incorporated. Taste the Kimchi Fried Rice and adjust the soy sauce if you want it saltier, or add more kimchi juice if you want it tangier or spicier. 

Kimchi Fried Rice Finished

Sprinkle the green ends of the sliced green onions over top just before serving.

A plate of Kimchi Fried rice with chopsticks on the side

Tangy and with so many hidden vegetables! Woot!

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Comments

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    1. I buy most ingredients at Aldi and go to the Kroger across the street when I can’t find something at Aldi. On occasion I’ll hit up Whole Foods, Trader Joes, or an international market. That’s for the most recent recipes, anyway. Over the ten years that I’ve been doing this blog I’ve lived in various cities, and therefor shopped at various stores.

  1. Beth I was wondering if you think radish kimchi would work. They are in the form of cubes, as that is what I have as my fiance does not like cabbage.

    1. Hmm, honestly I’m not sure because I’ve never had (or seen) kimchi like that before.

  2. This was the perfect lazy Sunday lunch with leftovers for Monday morning’s breakfast. Thanks, Beth!

  3. Flavor was good, but texture came out a little mushy compared to other fried rice recipes I’ve made. Could probably benefit from frying the rice alone in the pan for a bit before adding the wet ingredients (kimchi/juice/soy sauce).