Name: Kimchi Fried Rice
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 servings
Cuisine: 韓国
Ingredients: Cooked Rice 300g; Napa Cabbage Kimchi 150g; Eggs 2; Canned Tuna 2 cans; Scallions (Green Onions) Generous amount; [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp; [A] Cooking Sake (Rice Wine) 1 tbsp

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Original: English

Kimchi Fried Rice

by 食事処さくらの料理教室

A recipe for addictive kimchi fried rice that's not mushy thanks to a simple trick. Learn the secret to fluffy rice with the umami of eggs and tuna. Use up your leftover kimchi and easily enjoy restaurant-quality taste at home.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

[A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
[A] Cooking Sake (Rice Wine) 1 tbsp

Steps

Heat a frying pan over medium-low heat.
🕒 02:36
Lightly grease the frying pan.
🕒 02:41
Crack **2 eggs** into the frying pan, lightly break the yolks, and let them cook for about 30 seconds to develop some browning. [Key Trick!] Letting the eggs cook slightly creates a layer that acts as an ingredient, resulting in two types of egg – one that coats the rice and another that binds the ingredients – making the fried rice even more delicious.
🕒 02:57
Once the eggs start to brown, add all **300g of cooked rice**.
🕒 03:48
Use the back of a silicone spatula to break up the rice, pressing it down as you mix, until the eggs and oil are evenly distributed. [Key Trick!] Pressing down the rice with a spatula allows the eggs and oil to spread evenly, resulting in fluffy fried rice. The rice grains are sturdy enough not to break completely.
🕒 03:58
Stir and fry over medium heat for 2-3 minutes, until the rice is fluffy and the moisture has evaporated.
🕒 05:11
Push the rice to the side of the pan. In the empty space, add **[A] 1 tbsp Shiro Dashi** and **[A] 1 tbsp Cooking Sake (Rice Wine)**, and let the alcohol evaporate. [Key Trick!] This replenishes the moisture lost during stir-frying, creating a moist texture and seasoning the dish with a seafood umami.
🕒 06:40
Turn off the heat and mix the seasonings throughout the rice.
🕒 07:12
Transfer the fried rice to a separate container. [Key Trick!] Removing the fried rice temporarily prevents it from becoming mushy when stir-frying the kimchi and tuna. [Key Trick!] Seasoning with Shiro Dashi, which pairs well with the umami from the kimchi and seafood, unifies the overall flavor.
🕒 07:38
Add **2 cans of canned tuna** (including the oil) to the now empty frying pan. [Key Trick!] Using the oil from the tuna enhances the flavor and helps prevent the kimchi from sticking later.
🕒 08:45
Heat over medium-low heat, evaporating the moisture from the tuna to concentrate its flavor. [Key Trick!] Thoroughly simmering the tuna to remove its moisture prevents mushiness and concentrates the umami.
🕒 09:31
Once the tuna has simmered down, add **150g of napa cabbage kimchi** and cook until the moisture evaporates and you hear a sizzling sound. [Key Trick!] Thoroughly evaporating the moisture from the kimchi and tuna concentrates their flavors, resulting in significantly more delicious fried rice without any mushiness. [Key Trick!] Stir-frying the kimchi further enhances its umami. [Key Trick!] Kimchi can easily burn due to its sugar content, so using the oil from the tuna helps prevent sticking and makes it easier to cook.
🕒 09:58
Once the moisture has evaporated and you hear a sizzling sound, return the fried rice from the container to the frying pan and mix everything together quickly.
🕒 12:38
If the fried rice seems too moist and mushy, stir-fry it briefly to evaporate any excess moisture.
🕒 13:23
Add **a generous amount of chopped scallions** and mix briefly. [Key Trick!] Add scallions at the end and mix only lightly to preserve their texture and vibrant color.
🕒 13:38
Plate the fried rice and garnish with additional scallions if desired. Enjoy!
🕒 14:35