Kimchi Fried Rice with Crispy Edamame and Sesame-Scallion Oil

Ingredients

• 2 cups Cooked jasmine or short-grain rice (cold)
• 3/4 cup Kimchi (chopped)
• 1 cup Edamame (shelled, thawed if frozen)
• 2 tbsp Neutral oil (for frying)
• 1 tbsp Sesame oil
• 3 stalks Scallions (finely sliced)
• 2 cloves Garlic (minced)
• 1 tsp Gochujang (optional, for extra heat)(optional)
• 1 tbsp Soy sauce
• 1 tsp Rice vinegar
• 1 tsp Sesame seeds
• 1 pinch Salt (to taste)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Chop kimchi, mince garlic, slice scallions, and measure ingredients. If using fresh rice, spread it on a tray and chill until cool (cold rice fries better).

2. 2

   Crisp the edamame (about 10 minutes of cook time): Heat 1 tbsp neutral oil in a large skillet over medium-high. Add edamame in a single layer and cook, stirring occasionally, until browned and crisp in spots, 6–8 minutes. Transfer to a plate.

3. 3

   Fry the rice (about 10 minutes of cook time): In the same skillet, add the remaining 1 tbsp neutral oil. Add garlic and cook 30 seconds. Add kimchi and cook 1–2 minutes. Add cold rice and break up clumps; stir-fry until hot and slightly toasted, 4–6 minutes. Stir in gochujang (if using), soy sauce, and rice vinegar; toss to coat.

4. 4

   Finish (about 0–5 minutes of cook time): Stir in half the scallions. Drizzle sesame oil over the rice, then top with crispy edamame, remaining scallions, and sesame seeds. Taste and add a pinch of salt only if needed.