This kimchi fried rice with avocado is the perfect example of how wonderful social media is. So, I have been watching a couple of Korean girls on YouTube for the last year maybe. And since they film food a lot, Korean food in particular, I have been listening and watching about kimchi fried rice quite a bit! And so, I decided to try it out one day! I went to the Asian store, picked up gochujang and kimchi and this how to make kimchi fried rice easy was born!
Later on, I realized that these items are very common in regular food stores so you can probably find them anywhere. Kimchi is Korean fermented cabbage which comes in a red sauce or liquid. And gochujang is Korean hot pepper paste. It has very distingue flavor and I find it to be strong. So, for this how to make Korean fried rice with gochujang, start with adding a tablespoon in to the sauce. Then, while you are stir frying the rice, check if you want it spicier.
I make this fried rice recipe vegetarian, but you can add some cooked or pan fried chicken on a side too.
For vegetables, for this how to make Korean fried rice easy, I like combination of mushrooms, carrots and of course kimchi. But even some kale, peas and asparagus work well too!
For toppings for this fried rice with egg – creamy egg is crucial for me! I tried kimchi fried rice recipe vegetarian with fried egg and it taste delicious. But there is just something about the creamy boiled egg!
Nori stirps add another texture and some umami to this kimchi fried rice with gochujang. I always serve some extra on a side. As well as green onions. You can never have to much green onions!
How To Make Kimchi Fried Rice Easy
450 cooked Basmati rice
350 gr kimchi
2 tbsp oil
3 garlic cloves
1 brown onion
1 tsp ginger paste
250 gr mushrooms
- For the sauce
3 tbps kimchi juice
3 tbsp soya sauce
1,5 tbsp gochujang – Korean hot pepper paste
1 tbsp sesame oil
- To serve
10 sheets of nori
3 green onions
2 tsp sesame seeds
Sea salt to taste
- Cut onion and garlic not too finely. Cut carrots into strips and mushrooms into thicker slices.
- Using scissors, cut nori sheets into smaller pieces. Cut spring onion into thin slices.
- In a small bowl combine ingredients for the sauce.
- In a large pan or wok, heat up oil to medium-high.
- Add in onion, garlic and ginger and cook until onion starts to soften and garlic and ginger become fragrant.
- Add in kimchi, mushrooms and carrots. Stir fry until mushrooms start to soften up.
- Add in cooked rice and the sauce. Stir fry until mushrooms are cooked through but still have a bite to them.
- In the meantime, place eggs in a small pot, cover with water and bring to boil. Cook for six minutes, discard the water. Then peel and cut the eggs in half.
- Serve warm with chunks of avocado, boiled egg, salt, chopped nori sheets, and some sesame seeds.
For more recipes with rice check links below!