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A blue bowl filled with kimchi fried rice, topped with a fried egg and sliced nori.

Kimchi Fried Rice (Vegetarian)

Author: Lori Yates
Yield: 4 servings
Prep: 13 minutes
Cook: 7 minutes
Total: 20 minutes
This Kimchi Fried Rice recipe uses simple tricks, like drying out cooked rice, and allowing it to rest after crisping, that make a big difference in the finished product of this convenient dish.
4.8 from 4 ratings
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Ingredients

  • 2 tablespoons canola oil
  • 3 garlic cloves minced
  • 2 carrots peeled and finely chopped
  • 1 cup kimchi finely chopped
  • 2 green onions thinly sliced
  • 3 cups cooked white rice see Notes below
  • ¼ cup frozen peas
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • ¼ teaspoon ground white pepper
  • Fried eggs, sliced nori and/or furikake, for garnish (optional)

Instructions

  • In large skillet or wok, heat oil over medium-high heat. Add garlic, carrots and kimchi and cook 3 to 4 minutes or until carrots start to soften, stirring frequently.
  • Add onions, rice and peas and cook 3 to 4 minutes or until rice begins to brown and all vegetables are tender, stirring frequently.
  • Remove from heat. Stir in sesame oil, soy sauce and white pepper. Then, let rest in the pan, off the heat, 2 minutes before serving, as this helps the crisped rice release from the skillet for easier serving.
  • If desired, serve topped with fried eggs, sliced nori, sesame seeds and/or furikake.

Notes

  • You'll have the best results with fried rice if you cook the white rice the day before, spread it out on a baking pan or large plate, and refrigerate it, uncovered. It dries out and gets sort of crusty, which allows it to crisp up and absorb lots of flavor when turned into fried rice.
  • To yield the 3 cups cooked rice needed for this kimchi fried rice recipe, you’ll need to start with 1 cup uncooked rice.
  • Shortcut this process by buying a big container of prepared rice from your local Chinese carryout. Spread it on a pan and refrigerate as described above.
    • Calories: 265kcal, Carbohydrates: 40g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 335mg, Potassium: 237mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5251IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 1mg
    This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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