Side Dish – FoodWatcher

Kimchi Fried Rice

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that’s flavorful, fresh, and delicious! Serve it as a main dish, with added protein, or as a side dish. If you love rice, make sure to try Rice Pilaf, Authentic Mexican Rice, Dirty Rice, or Coconut Rice! How to make Kimchi Fried Rice: Combine:…

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that’s flavorful, fresh, and delicious! Serve it as a main dish, with added protein, or as a side dish.

If you love rice, make sure to try Rice Pilaf, Authentic Mexican Rice, Dirty Rice, or Coconut Rice!

A bowl of a simple kimchi fried rice recipe, ready to enjoy.

Kimchi Fried Rice is my favorite pop to any dish.

I’m excited to share my version of Kimchi Fried Rice (Kimchi Bokkeumbap, 김치 볶음밥) that we’ve been enjoying for years! It’s simple to make using cooked rice and fermented kimchi, and there are so many ways to serve it. We enjoy it with stir-fried chicken and a fried egg on top, or in a Bibimbap style Bulgogi bowl with Korean-inspired bulgogi pork. I also love it in a big burrito with protein and sautéed veggies.

I can’t say this recipe is 100% authentic–it’s just a basic version I make from home. For a more authentic recipe check out this one from My Korean Kitchen.

How to make Kimchi Fried Rice:

Combine: Add oil to a large skillet or wok over medium-high, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and cook for one minute. Separate the cold rice with your fingers and add to pan, tossing gently.

Season and Serve: Add soy sauce, sesame oil, pepper, and 1 chopped green onion. Toss to combine but don’t over stir or the rice will get mushy. Add more salt, pepper, or soy sauce to taste. Top with chopped green onion and gochujang, for extra heat, if desired.

Two images showing a vegetarian kimchi fried ricewith fresh green onions and seasoning added, then when it's ready to serve.

Recipe Variations:

Kimchi Egg Fried Rice: This rice is often served with a fried egg over-easy on top.
Vegetables: Feel free to toss in some carrots, mushrooms, peas, or chopped kale.
Meat: To increase the protein, you can add chicken, pork, ground beef, or cooked bacon.
Serve in a Bowl: Try my Korean Bulgogi Bowls!

More Korean-Inspired Recipes:

Follow me for more great recipes

Kimchi Fried Rice

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that is flavorful, fresh, and so delicious! Leave it as a vegan dish, or top it with a fried egg or add chicken for extra protein.

Course Appetizer, Side Dish

Cuisine Korean

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 167kcal

Author Lauren Allen

Cost $4

Ingredients

2 cups cold, leftover cooked white rice
1 1/2 Tablespoons oil
1/2 cup chopped onion
2 cloves garlic , minced
1/2 cup kimchi* , chopped + 1 tablespoon kimchi juice
1-2 Tablespoons low-sodium soy sauce , or more, to taste
1/4 teaspoon sesame oil
salt and freshly ground black pepper , to taste
2 green onions , chopped
gochujang, for spice , optional

US Customary – Metric

Instructions

Saute veggies: Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and toss for 1 minute.
Add rice: Separate the cold, cooked rice grains with your fingers and add to the pan. Toss gently to combine.
Season: Add soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Taste and add pepper, salt or more soy sauce, as needed.
Serve immediately, with gochujang hot sauce, if desired.

Video

Notes

Kimchi: Find it near the refrigerated produce section of the grocery store. Add more kimchi if you like the dish spicier.

Protein: Add stir-fried chicken, and/or serve with a fried egg on top of the rice.

Nutrition

Follow Me

*I originally shared this recipe June 2016. Updated February 2020 and September 2024.

Velveeta Cheesy Potatoes

Oven Baked Velveeta Cheesy Potatoes casserole is a side dish that the family will love! Two types of cheese made this the creamiest, cheesiest potatoes ever. I remember eating this Velveeta cheesy potato casserole often when I was younger, almost as mu…

The post Velveeta Cheesy Potatoes appeared first on Tastes of Lizzy T.

napa cabbage wedge with miso dressing

If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Kenji (okay, it wasn’t hard) into dedicating a whole episode to it. And it contains cabbage, and not just cabbage but Napa cabbage, which I think deserves more credit as a salad green. [This can be convenient to know as it often comes in heads large enough to feed a small family for a week.] Napa cabbage is a little leafy, a little crunchy, and yet kind of juicy too and I’ve used it, sliced thin, in everything from this Italian-style salad to a classic Caesar.

napa wedge with miso caesar-05
Read more »

Peach Burrata Salad

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!

Why we love this recipe

Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.

As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.

Ingredient notes for peach burrata salad

Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):

Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet).
Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza.
Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon.
Olive oil: A drizzle of olive oil adds richness and flavor.
Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction.
Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component.
Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.

Tips for ripening peaches

Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:

Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

To make candied pepitas

We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:

Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl.
Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.

More recipes with burrata

There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!

Classic Burrata Pizza

Perfect Burrata Salad

Burrata Pasta with Tomato Basil Sauce

10 Creamy, Dreamy Burrata Recipes

Dietary notes

This peach burrata salad is vegetarian and gluten-free.

Frequently asked questions

What is burrata cheese, and where can I find it?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.

What kind of peaches are best for this salad?

Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.

What other ingredients can I add to this salad?

This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.

Peach Burrata Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 to 4 servings

Save Recipe

Print Recipe