Grammy's Kitchen · Fried Rice · Kimchi Fried Rice
One of 120 fried rice recipes we measured
from tastesbetterfromscratch.com
11 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 0% | 27% |
| aromatics | 104% | 29% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 370 g | 2 cups cold, leftover cooked white rice |
| 20 g | 1 1/2 Tablespoons oil |
| 80 g | 1/2 cup chopped onion |
| 6 g | 2 cloves garlic (, minced) |
| 1/2 cup kimchi* (, chopped + 1 tablespoon kimchi juice) | |
| 24 g | 1-2 Tablespoons low-sodium soy sauce (, or more, to taste) |
| 1 g | 1/4 teaspoon sesame oil |
| salt and freshly ground black pepper (, to taste) | |
| 300 g | 2 green onions (, chopped) |
| gochujang, for spice (, optional) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I cooked Kimchi fried rice often (because I love Kimchi). I only use chopped garlic, Gochujang (spicy Korean paste), and I add either scrambled or over easy egg, sprinkle with chop green onion, and fried garlic. I use leftover rice whenever I cook fried rice” — a cook, 5.0★
“This recipe was exactly what we needed to wrap up our study of Korea. (Homeschool History/Geography) It was so simple to make the kids did it with supervision. Everyone gave it a 5 star review. We will definitely make it again.” — a cook, 5.0★