Best Rice for Kimchi Fried Rice: Achieve Authentic Korean Flavor

Remember that bag of rice you used for your regular fried rice last week? 

Well, bad news– you shouldn’t really use that for kimchi fried rice. 

To achieve the authentic flavors of this Korean dish, you’ll want to use stickier grains. 

Exactly like the rice varieties that I’ll mention in this post! 

Crowned Rice Variety: Japanese Short-Grain Rice

Not familiar with this rice variety? 

You’d probably know its more common name, though, which is sushi rice.

It’s a slightly sweet short-grain variety with plump and sticky grains. 

And these qualities make it one of the best varieties for making kimchi fried rice! 

Reasons to Use Sushi Rice for Kimchi Fried Rice

Flavor Absorption: Sushi rice is amazing at absorbing flavors, making it perfect for kimchi fried rice, where you’ll want the grains to soak up the flavors of ingredients like kimchi juice, sesame oil, and pork.

Authenticity: Koreans don’t specifically use sushi rice when cooking kimchi fried rice. But they usually use short-grain rice varieties, and sushi rice is a short-grain. 

Easy to Find: Japanese short-grain rice is relatively easy to find. Most big grocery chains like Walmart and Target typically have this grain on the shelf, so you won’t have to spend too much time finding this rice variety. 

Rice Runner-Ups for Kimchi Fried Rice

Here are the best rice runner-ups for this spicy Korean dish! 

Calrose Rice

Calrose rice may be a medium-grain rice, but it shares so many similarities with Japanese short-grain rice that home cooks (including me) typically use the two interchangeably.

Both of these grains are sticky, have a faint sweetness, and absorb flavors well.

If you’re on a tight grocery budget, Calrose rice is also the cheaper option.

The only reason I’m not naming this variety the best grain for this Korean dish is that it’s a bit less sticky than the short-grain rice varieties that are typically used in traditional kimchi fried rice.

Other than that, though, Calrose rice provides great results for this Korean savory dish! 

Jasmine Rice 

If you’re someone who prefers light and fluffy fried rice and doesn’t mind an added floral aroma, I suggest using Jasmine rice for this Korean dish.

Due to its subtle stickiness, Jasmine rice can still absorb flavors well and bind ingredients together in a perfect spoonful.

But its mouthfeel tends to be more airy than clumpy, which is the ideal texture for some people.

Cooking Kimchi Fried Rice The Traditional Way 

Wanna keep your kimchi fried rice authentic?

Stick to sticky varieties like sushi rice and Calrose rice. 

They’re sticky enough to hold the ingredients of the dish together but aren’t as gluey as arborio rice which can make your kimchi fried rice clump up and lose its ideal texture.

But if you want your dish to be relatively fluffy… 

Jasmine rice is the best option. It’s also pretty easy to find, and its floral aroma surprisingly pairs well with kimchi’s tangy zest.

Yield: 3-4

Tangy & Spicy Kimchi Fried Rice

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 cup of well-fermented kimchi (chopped)
• 2 scallions (chopped)
• 1 small carrot (finely diced)
• 2 large eggs
• 2 strips of pork belly
• 1 small onion (diced)
• 2 cups of cooked sushi rice (day-old)
• 1 tablespoon of sesame oil
• 1 tablespoon of gochujang (Korean chili paste)
• Salt and pepper (to taste)
• 1 tablespoon of butter
• Sesame seeds (for garnish)
• Crushed seaweed (for garnish)

Instructions

1. In a skillet over medium heat, cook the pork belly until it’s crispy and golden brown.
2. Remove the pork belly from the skillet. Chop it into bite-sized pieces and set aside.
3. In the same skillet, add the diced onion and sauté until translucent (about 2-3 minutes). No need to use cooking oil as the pork’s rendered fat will be enough. 
4. Add the diced carrot and cook for another 2-3 minutes. 
5. Stir in the chopped scallions and cook for 1 minute, stirring frequently.
6. Add the chopped kimchi. Cook for 3-4 minutes until it’s heated and slightly caramelized.
7. Return the chopped pork belly to the skillet and mix the contents well. 
8. Add the day-old sushi rice to the skillet. Pour in the sesame oil and gochujang and stir to combine.
9. Season the dish with salt and pepper to taste.
10. Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and scramble until it’s fully cooked. 
11. Mix the scrambled egg into the rice mixture.
12. Add the tablespoon of butter and stir until it’s melted and well incorporated.
13. Transfer the kimchi fried rice to serving plates.
14. Garnish with sesame seeds and crushed seaweed. 

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