Kim Chi Fried Rice

Photo: Down to Earth Recipes
A local favorite made with a little extra richness and spice.
3-4 Servings
  • 2 Tablespoons safflower oil or coconut oil
  • 3-4 stalks green onions, sliced
  • 2 cloves garlic, thinly sliced
  • ¾ cup kimchi, drained and chopped
  • 2 Tablespoons kimchi liquid + more if desired
  • 1-2 Tablespoons butter or vegan butter
  • 1-1½ cups mixed cooked vegetables of choice
  • 3 cups cooked and refrigerated rice (leftover rice works best)
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Pinch of sea salt
  • 1 Tablespoon gochujang (fermented chile sauce), optional
  • Sesame seeds 
  1. Heat safflower oil in a large skillet or wok over high heat.
  2. Once oil is hot, quickly stir in half of the sliced green onions and all of the garlic. Stir-fry for about 10-20 seconds or until aromatic.
  3. Add in chopped kimchi, kimchi liquid and butter. Stir fry for about 1 minute or until kimchi liquid begins to boil.
  4. Add in cooked vegetables and stir-fry for about 20-30 seconds.
  5. Add in cold rice to pan, breaking up the rice clumps, and combine with sautéed vegetables. Try to keep the rice flattened against the cooking surface to get it as crispy as possible. Cook rice for about 5 minutes. Stir rice as needed.
  6. Stir in soy sauce and sesame oil. You can also stir in a couple more teaspoons of kimchi if desired. Turn heat down to medium-low.
  7. Stir in gochujang paste and mix well. Remove from heat.
  8. Top with the remaining sliced green onions and sesame seeds. Serve and enjoy!