Kimchi Fried Rice 

Name: Kimchi Fried Rice
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: 4
Cuisine: 30 Minutes or Less, Eat Well
Ingredients: 1 tablespoon neutral cooking oil; ½ cup white onion, finely chopped; 1 teaspoon ginger, grated; 1 teaspoon garlic, minced; 2 tablespoons unsalted butter; 3 cups day old white rice, chilled; 1 cup kimchi; 1 cup frozen peas and carrots; For Sauce; ¼ cup kimchi juice; 2 tablespoons Kikkoman® Soy Sauce; 2 tablespoon Kikkoman® Fish Sauce; 1 teaspoon Kikkoman® Sesame Oil; For Topping; 1 large egg; 2 tablespoons green onion, chopped

Yield

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

22 minutes

kikkoman products used:

Fish Sauce Sesame Oil (Non-GMO) Soy Sauce (Non-GMO)

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About this recipe

Spice up mealtime with this quick and flavorful Kimchi Fried Rice recipe! This savory dish combines tangy kimchi with perfectly seasoned rice, making it a standout meal. Using Kikkoman® Soy Sauce, Fish Sauce, and Sesame Oil, this recipe brings rich umami flavors to your dinner table. Top it off with a fried egg and green onions for an easy, delicious meal that’s ready in just 22 minutes!

Whether you’re craving a quick lunch or a satisfying dinner, this kimchi fried rice is a great way to enjoy bold, Korean-inspired flavors. The combination of tangy, fermented kimchi and fragrant ingredients like ginger and garlic ensures that every bite is packed with flavor. This simple kimchi fried rice recipe is perfect for any occasion, whether you’re looking for a new dish or want to try a creative spin on classic fried rice. 

Tips and Tricks

For added protein, simply stir in scrambled eggs or diced chicken. Or, for a savory twist, try kimchi spam fried rice. 
Curious about how to make kimchi fried rice even more flavorful? Drizzle extra sesame oil or sprinkle sesame seeds on top to boost the nuttiness and enhance every bite.

ingredients

1 tablespoon neutral cooking oil
½ cup white onion, finely chopped
1 teaspoon ginger, grated
1 teaspoon garlic, minced
2 tablespoons unsalted butter
3 cups day old white rice, chilled
1 cup kimchi
1 cup frozen peas and carrots

For Sauce
¼ cup kimchi juice
2 tablespoons Kikkoman® Soy Sauce
2 tablespoon Kikkoman® Fish Sauce
1 teaspoon Kikkoman® Sesame Oil

For Topping
1 large egg
2 tablespoons green onion, chopped

directions

Measure 1 cup of kimchi and add to a strainer over a bowl. Press with a spoon to release juice. Add additional juice from kimchi jar until you reach ¼ cup.
Stir together soy sauce, fish sauce, sesame oil and kimchi juice. Set aside.
Heat oil over medium heat in a large skillet. Add onions and cook for 3 minutes stirring frequently. Add ginger and garlic. Cook 1 minute longer.
Melt butter in skillet and add rice. Stir to coat rice. Cook for 3 minutes. Add kimchi, frozen vegetables and sauce. Stir well. Cook 5 minutes longer, until all ingredients are heated through. Cover to keep warm.
Fry egg in a separate pan. Top fried rice with egg and chopped green onions and serve hot.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE