Home ยทย Recipes ยทย Recipes ยทย Side Dishes Baked Kimchi Fried Rice Author: Maryanne CabreraPublished: Feb 26, 2015Updated: Sep 27, 2022 View Recipe12 ReviewsThis post may contain affiliate links. Read our disclosure policy. This baked kimchi fried rice was born in attempts to create a healthier fried rice alternative. It’s a one bowl meal that easy to whip together! The Search for a Healthier Fried Rice Every once in a while, my dad will announce a new change in his diet. ย This is usually brought on by a recent check up from his doctor.ย If his doctor makes any note about his weight, cholesterol, or blood sugar- you betcha there’s going to be some changes.ย ย On a recent family dinner, my dad ordered fried rice. ย My husband and I quickly intervened and ordered plain steamed rice instead. ย We had to explain, “DAD, fried rice is… fried!” Technically, it’s stir-fried, but it’s fried nonetheless and it’s oily. Thinking about my dad and his love for fried rice, I began searching for alternatives. ย BINGO! I found the oven-baked pineapple fried rice from my friend Sarah of Snixy Kitchenย and the baked fried brown rice from Oh My Veggies. ย I looked in my fridge and baked kimchi fried rice was born. Easy Kimchi Fried Rice From a young age I was taught to always used day old, cold rice when making fried rice. I applied that same reasoning for this baked fried rice version.ย Day old cold rice is sturdier and able to absorb flavors more easily. The baked kimchi fried rice is flavored with a mixture soy sauce, sesame oil, kimchi juice, and gochujang. It is tossed with edamame, green onion, and kimchi. Store bought kimchi works perfectly well, but if you are one of those all from scratch types, I suggest trying this homemade kimchi by my friend Ellen of In My Red Kitchen. This “fried” rice couldn’t be an easier. Once you’ve gathered all your ingredients, simply toss it all together in a large bowl. Yes, even the frozen edamame. It’ll cook in the oven. No need to cook it ahead of time. Mix it all together until the rice is fully coated in sauce. Taste it. If you want it spicier, add more gochujang. ย If you want a little more punch, add kimchi juice. (Kimchi juice is basically the liquid the cabbage expels as it is fermenting/pickling.) Then spread the rice into a thin even layer on a baking sheet. Put it in the oven and wait for a delicious bowl of kimchi fried rice! I like to serve this with a sunny side up egg and a sprinkling of toasted white sesame seeds, shredded seaweed, and green onions. ย I can’t wait to share this recipe with my dad… although, I’ll probably have to omit the fried egg. If you want a healthier option, try my baked kimchi cauliflower rice version! Baked Kimchi Fried Rice No ratings yet This baked kimchi fried rice was born in attempts to create a healthier fried rice alternative. It's a one bowl meal that easy to whip together! Prep Time: 10 minutes minutesCook Time: 45 minutes minutesTotal Time: 55 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 4 cups day old cooked rice, cold▢ 1 ยฝ cup kimchi, chopped into bite sized pieces▢ 2 Tablespoon kimchi juice *▢ 1 ยฝ Tablespoon gochujang (Korean chili pepper paste)▢ 2 Tablespoon reduced sodium soy sauce▢ ยฝ Tablespoon sesame oil▢ 1 ยฝ Tablespoon rice bran oil *▢ 1 cup shelled edamame, frozen▢ 3 stalks green onions, sliced, only green partsGarnishes:▢ additional sliced green onions▢ toasted white sesame seeds▢ shredded seaweed▢ fried egg Instructions Preheat oven to 350ยฐF.In a large bowl, combine rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil, edamame, and green onions. ย Fold to combine until ingredients are thoroughly mixed.Spread mixture on a large baking sheet. ย Bake for 45-60 minutes, stirring rice about every 15-20 minutes. ย Cook until rice is hot and the rice on the edges of baking sheet start to crisp up. ย Serve warm and garnish with green onions, sesame seeds, shredded seaweed, and fried egg. Notes Kimchi juice refers to the liquid the cabbage expels as it continues to ferment/pickle in the jar. I prefer rice bran oil, but feel free to substitute vegetable oil or canola oil NutritionCalories: 332kcal | Carbohydrates: 53g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 507mg | Potassium: 363mg | Fiber: 3g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg Author: Maryanne Cabrera Course: Main CourseCuisine: American, Asian, Korean Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. P.S. This cooking method is great if you need to serve a large crowd. Instead of multiple large skillets/woks, you can fill the oven with baked fried rice.
Lokness @ The Missing Lokness says: February 26, 2015 WOW! What a unique way to make fried rice! You are such a sweet daughter! Now, your dad can eat “fried” rice any time he wants! Quick question about rice bran oil. Haven’t heard of this before. Is it just regular oil? Can it be substitute? Thanks! Reply
Maryanne Cabrera says: March 2, 2015 You can totally substitute vegetable oil/canola oil for rice bran oil. Recently, I’ve been using rice bran oil because it has a really high smoke point. It’s pretty popular in Japanese cooking and Trader Joe’s sells it! :)
Sarah @ SnixyKitchen says: February 26, 2015 WOAH! I love this variation. I make baked fried rice all the time because it’s so easy and it makes a TON (yay leftovers!). I can’t wait to try your kimchi version – with the egg on top, it reminds me of a sizzling crispy bibimbap bowl. I love everything about it. (Thanks for the shout out!:) Reply
Maryanne Cabrera says: March 2, 2015 YES! I was going for bibimbap but I didn’t have the rest of the ingredients to make it ;) I LOVE dolsot bibimbap!
Jocelyn (Grandbaby cakes) says: February 27, 2015 I love seeing so many kimchi recipes everywhere. This one is at the top of the heap! Reply
Thalia @ butter and brioche says: February 28, 2015 I love kimchi – so I know I would love this kimchi flavored fried rice. Looks really delicious Maryanne.. great recipe! Reply
Ebu Villanueva says: March 1, 2015 Looks so appetizing! Congrats Maryanne for this new yummy dish for your Dad! I wish I could prepare as good! Reply