This kimchi fried rice is packed full of amazing flavors and SUPER easy to make!
When I think of Southern California, I think fusion. Every time I am in LA, there are always so many new fusion style restaurants that have opened. But that’s OK because fusion is awesome! It takes the best flavors from different cuisines and combines them in one tasty dish. How fun is that?
And so begins our story. I’ve got this great recipe for Basic Fried Rice (yes, yes, I will post it at some point – I’m just so SLOW – UPDATE it’s posted!) and added a Korean flair. Alright, I added kimchi…let’s not make me sound more inventive than I am. So, I know I am not the first person to create this.
I’ve actually had kimchi fried rice in more than one restaurant. BUT, this version is super easy to make at home, and packed full of delicious flavors. Chinese sausage, kimchi, garlic, soy sauce…who can resist?
Related Recipe: Basic Fried Rice
I HIGHLY recommend using day old rice for this recipe. Making fried rice with freshly steamed rice typically results in a mushy mess. At least that has been my experience.
The Chinese sausages can be found in any Asian grocery store, and may even be found in your local grocery store. If you can’t find them, I’ve provided a link below where you can order some. If you purchase it using this link, I will receive a small commission, but hey, I’ve got to pay for this site somehow!
I use a wok pan to cook this rice that I highly recommend. If I had the option of cooking with a hotter flame, I would use a real wok, but alas, I’m restricted to the wok pan. I’ve included a link below to the pan that I use. It’s very light, which is great for me because I have weak arms. It’s like no matter how hard I work out, I’m still weak. For all you others with weak arms, here’s the wok pan:
Related Recipe: Kimchi Tofu Stew
Heat the coconut oil in a wok pan over medium-high heat. Add the sausage and stir fry about 1-2 minutes, or until the edges of the sausage start to crisp.
Add the kimchi and garlic, stir fry about 30 seconds, then add the peas.
Stir fry for 1 minute and add the rice. Fold ingredients into rice, ensuring you don’t over mix. Over mixing can turn your rice into mush.
Related Recipe: Spicy Szechuan Green Beans
Add the chicken broth, sesame oil, white and black pepper, and soy sauce. Quickly toss to incorporate seasonings and remove from heat.
Garnish with green onions and serve. In 50% of my recipes, I recommend a garnish, but always fail to include it in my photos. I guess I’m just too excited to take pictures…
Related Recipe: Spicy Kung Pao Chicken
Option: Serve poached eggs on top of the kimchi fried rice. You can either make these in advance and warm them before serving, or make them while the rice is cooking. I typically use one egg for each 1 cup serving of rice.
Want to know how to make the perfect poached egg? Check out this article from Serious Eats. Unfortunately, I have yet to become a poached egg expert. Place the egg(s) carefully on top, garnish with green onions and serve.
Did you make this recipe? Leave me a comment below and let me know how it turned out!
Made with day old rice, this kimchi fried rice is packed with umami flavor and delicious spice from the kimchi.
- 3 cups day old white rice
- 3 Chinese sausages sliced (Chinese Style Sausage (Lap Xuong Thuong Hang) - 14oz [Pack of 1])
- 1 tbsp. chicken broth
- 1 tsp. sesame oil
- 1/2 tsp. white pepper
- 1/2 tsp. ground black pepper
- 3 tbsp. light soy sauce
- 1/2 cup kimchi diced
- 1/2 cup green peas
- 1 clove garlic minced
- 2 tbsp. coconut oil
- 3 green onions chopped (for garnish)
- Eggs optional - for poaching
- Heat coconut oil in a wok pan over medium-high heat.
- Add the sausage and stir fry about 1-2 minutes.
- Add the kimchi and garlic and stir fry about 30 seconds, then add the peas.
- Stir fry for 1 minute and add the rice. Fold ingredients into rice, ensuring you don't over mix. Overmixing will turn your rice into mush.
- Add the chicken broth, sesame oil, white and black pepper, and soy sauce and toss.
- Garnish with green onions and serve.