Korean Kimchi Fried Rice with Crunchy Seaweed
A Spicy, Flavorful Rice Dish with a Satisfying Crunch
Enjoy the fusion of sour, spicy, and umami flavors with this Korean staple dish, perfect for any meal of the day.
- 30 min
- 4
- Easy
Ingredients
For the Fried Rice
For the Seaweed
Preparation
Prepping the Ingredients
Cool the Rice
If your rice is freshly cooked, spread it out on a baking sheet to cool and dry slightly.
Ensure the rice is completely cool to prevent it from becoming mushy during frying.
Chop Kimchi & Scallions
Chop the kimchi and scallions beforehand for a smooth cooking flow.
Preparing all ingredients ahead of cooking will make the process seamless.
Crumble Nori
Crumble the nori sheets into small pieces for the crunch topping.
Cooking Process
Sauté the Vegetables
Heat vegetable oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and peas, sautéing until tender.
Stir Fry the Rice
Add day-old rice to the pan, breaking it up with a spatula. Stir in chopped kimchi, kimchi juice, gochujang, and soy sauce. Stir to combine and heat through.
Finish and Serve
Drizzle sesame oil over and toss to coat evenly. Sprinkle with sliced scallions and serve immediately, topped with crumbled nori and sesame seeds.
Plating & Serving
Korean Kimchi Fried Rice with Crunchy Seaweed
Korean Kimchi Fried Rice with Crunchy Seaweed
Plating & Serving
Serve hot in a shallow bowl, allowing room for toppings. A drizzle of extra sesame oil adds a luxurious touch.