Seriously delicious Kimchi Fried Rice! It is quick, easy and flavorful stir-fried rice made with kimchi, ground beef and pak choi. Perfect for easy midweek dinners.
Kimchi Fried Rice
I am a big fan of Kimchi; it is the perfect side dish alongside any Asian food. Last week I made Kimchi Pizza, and it was a hit.
One of the things I love about This Korean fried rice is that it makes a whole meal. So, I don't have to serve any sides alone, which is a huge time-saving for me.
Also, it is SO simple to make it; basically, I just dump all the ingredients in a large wok, and it takes less than 30 minutes to be ready!
My Kimchi fried rice recipe is flavorful since I use soy sauce, sesame oil, garlic and ginger. I also used pak choi for added veggies, which goes so well in this recipe.
Ah, I almost forgot; this recipe is also an excellent way to use up any leftover cooked rice, and It is perfect for meal prep. I usually divide it into five airtight containers and keep them in the fridge for five days to use for the whole week.
This dish also freezes and reheats so well, so If you are a fan of fried rice, this recipe is for you to try.
What's in this Kimchi Fried Rice?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Long grain rice: I use long-grain white rice. You may also use basmati rice.
Beef: I use extra lean ground beef.
Soy sauce: It adds a deep colour and flavor to the fried rice. You may use dark or light soy sauce based on what is available. In this recipe I use light soy sauce.
Sesame oil: I LOVE the nutty flavor that sesame oil adds to my stir-fried dishes.
Kimchi: This is the main ingredient for this fried rice. Use kimchi from the jar; it adds a lot of flavour and spice to the fried rice. You can also use extra kimchi to garnish. You can buy kimchi from any Asian supermarket or a Korean grocery store.
Pak choi: Also known as Bok Choy, it is Chinese cabbage that adds a great flavour to this dish, and it goes well with lots of Chinese stir-fried dishes.
Ginger: I use freshly peeled and grated root ginger for extra flavor.
Garlic: I use just 1 clove minced garlic for extra flavor.
Spring onion: I use finely sliced spring onions as a topping to this dish.
Sriracha sauce: It adds the right amount of spice and flavour to the fried rice.
Fresh cilantro: I use roughly chopped cilantro to garnish this dish.
Sesame seeds: Add more nutty flavour to the dish.
How to Make Kimchi Fried Rice With Ground Beef?
One: Cook the rice according to pack instructions, set aside.
Two: Heat the oil in a non-stick saucepan or wok on medium heat, add the garlic and ginger, fry for 1 minute, then add the cooked minced beef, soy sauce and sriracha sauce, fry for 2-3 minutes (stir occasionally).
Three: Add the Pak Choi, cook for 3-4 minutes until slightly softened.
Four: Then, add the kimchi and fry for 30 seconds, then add the cooked rice, mix until combined. Add salt and pepper, mix again.
Five: Transfer to a bowl and garnish with spring onion, sesame seeds and chopped parsley. You can drizzle with extra sriracha if you like.
- Make sure to use the best kimchi available as it adds a rich flavour to the fried rice. You can also use homemade kimchi for this recipe.
- You can use day-old rice in making this recipe. If the rice is dry, you can add about 1 tablespoon of water to it and heat it up for a few minutes.
- If you don't like pak choi or don't find it in your local store, replace it with spinach.
- You can also use any kind of short-grain rice, including brown rice and red rice.
- Use Gojuchang sauce (Korean chilli paste) or kimchi juice instead of sriracha sauce for some extra spice.
- You can also swap the beef with chicken or turkey based on your preference. You may also use shrimp.
- Make this recipe vegetarian by using tofu or mushrooms instead of beef.
I like to serve this Korean dish with a sunny side up egg or green salad.
I refrigerate the fried rice in an airtight container for about 5 to 7 days. Heat it in the microwave or reheat in a frying pan on medium-low heat before serving.
Kimchi is a fermented dish made with cabbage and is generally sour. It is a staple of Korean households and has a complex flavour. It is also served as a side dish or a dip.
More Easy Dinner Recipes
- Vietnamese chicken noodle salad
- Egg and vegetable fried rice
- Baked chicken and rice (one-pot recipe)
- One pan prawns and rice
- Moroccan meatballs in tomato sauce
Kimchi Fried Rice With Ground Beef
- 170 g long grain rice
- 500 g cooked ground beef
- 1.5 teaspoon sriracha sauce
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic , minced
- 1.5 cn ginger , peeled and grated
- 4 tablespoon kimchi
- 1 tablespoon spring onion , finely sliced
- ¼ cup fresh cilantro , chopped
- 1 pak choi , thinly sliced
- ½ teaspoon sesame seeds
- Cook the rice according to pack instructions, set aside.170 g long grain rice
- Heat the oil in a non-stick saucepan or wok on medium heat, add the garlic and ginger, fry for 1 minute, then add the cooked ground beef, soy sauce and sriracha sauce, fry for 2-3 minutes (stir occasionally).500 g cooked ground beef, 2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 clove garlic, 1.5 cn ginger, 1.5 teaspoon sriracha sauce
- Add the Pak Choi, cook for 3-4 minutes until slightly softened.1 pak choi
- Add the kimchi and fry for 30 seconds, then add the cooked rice, mix until combined. Add salt and pepper, mix again.4 tablespoon kimchi
- Transfer to a bowl and garnish with spring onion, sesame seeds and chopped parsley. You can drizzle with extra sriracha if you like.1 tablespoon spring onion, ½ teaspoon sesame seeds, ¼ cup fresh cilantro