Kimchi fried rice is one of those dishes that combines everything you love into one flavorful bite. It’s a delicious, spicy, and savory meal, perfect for those times when you want something quick, easy, and packed with taste. The beauty of this recipe is that it’s super flexible whether you have homemade kimchi or store-bought, it’s going to be amazing! I had the chance to make kimchi from scratch for the first time ever, and now I’m hooked. But while I save that recipe for a special little series in July, here’s a tasty kimchi fried rice recipe using shop-bought kimchi that you can enjoy today!

Method:

preparing the ingredients

Start by preparing the ingredients. Drain the tofu thoroughly to remove any excess moisture, then crumble it into small pieces using your hands or a fork. This will help give the tofu the right texture to blend into the fried rice. Next, roughly chop the spring onions into small pieces, mince the garlic finely, and dice the ginger into small chunks. Slice the cabbage into thin strips, and separate the pak choi leaves, ensuring they’re ready for cooking.

cook the tofu

Once your ingredients are prepped, cook the tofu. Heat 1 tablespoon of sesame oil in a frying pan over medium heat. Add the crumbled tofu to the pan, spreading it out evenly. Stir-fry the tofu for about 5 minutes, or until it starts to turn golden brown and crispy. At this point, add the chopped spring onions to the pan and stir-fry for another 5 minutes. This will allow the onions to soften and develop a slightly sweet flavor while the tofu gets even crispier.

add the vegetables

Now, it’s time to add the vegetables. Add the minced garlic, diced ginger, and sliced cabbage to the pan with the tofu and spring onions. Cook this mixture for an additional 5 minutes, stirring occasionally. The cabbage will soften and begin to release its juices, creating a nice base of flavors for the fried rice.

mix in the rice and soy sauce

After the cabbage has softened, it’s time to mix in the rice and soy sauce. Add the cooked wholegrain rice to the pan, making sure to break up any clumps so it mixes well with the veggies and tofu. Add the pak choi leaves to the pan and pour in the soy sauce. Stir everything together, allowing the soy sauce to coat the rice and vegetables evenly. Let everything cook together for about 2 minutes, giving the rice a chance to absorb the flavors and heat through.

add the kimchi

Next, add the kimchi. Stir in the 3 tablespoons of kimchi and continue cooking for another minute. The kimchi will infuse the rice with its tangy, spicy flavors, completing the dish’s signature taste. Once everything is well-mixed and heated through, remove the pan from the heat.

fry the eggs

For the finishing touch, fry the eggs. Wipe out the pan with a paper towel and heat the remaining tablespoon of sesame oil in the same pan over medium heat. Crack the eggs into the pan and fry them for about 2-3 minutes, until the whites are fully set but the yolks remain runny (or cook longer if you prefer firmer yolks).

assemble and serve

Finally, assemble and serve. Spoon the kimchi fried rice into two bowls, and top each serving with a fried egg. If you’d like, garnish the rice with chopped coriander for a fresh, herbal touch and drizzle with sriracha mayo for an extra spicy kick. Serve immediately and enjoy this delightful and satisfying meal!

Necessary Tools:

Frying pan
Knife and chopping board
Mixing spoon
Two bowls for serving
Small bowl for mixing soy sauce and kimchi
Spatula or spoon for stirring