Kimchi Sausage Fried Rice. A delicious savoury twist on the classic Korean Kimchi Fried rice. Ready in 20 minutes and perfect for dinner or lunch!
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What is Kimchi Sausage Fried Rice?
Kimchi Sausage Fried Rice features scrumptious short-grain rice stir fried with kimchi, bratwurst sausage, gochujang and aromatics with a delicious fried egg on top. It's an easy fried rice dish made with simple ingredients with minimal effort!
I love to enjoy this as a main dish with Korean seaweed flakes. Kimchi fried rice is a classic Korean dish in Korean cuisine. You'll often find this comfort food served at many Korean restaurants and I love enjoying mine to a good K-drama!
I love kimchi fried rice. I could have it almost weekly, specifically this version because of the succulent sausage! Dare I say it but I love kimchi fried rice more than Chinese fried rice and I'm Chinese.
It's so tasty, quick to make and totally satisfying with that spicy flavour! The taste of the sausage with the spicy kimchi fried rice compliment each other so well. And topped off with a fried egg, it's total heaven in my mouth.
Ingredients
Please scroll down to below recipe card for exact measurements.
- White Short-Grain Rice or Jasmine rice: ideally leftover cold rice for fluffy grains. If you are cooking fresh rice for this recipe, be sure to dry it out in the by laying it out in a thin layer on a baking pan and freezing for 45 minutes so the cold air can dry it out. Then break up the cold rice.
- Well-fermented kimchi: the older the better as it'll be tangier and more flavorful.
- Sausages: ideally Bratwurst sausage. Avoid using Italian sausages as the flavors don't compliment this dish as well as plain sausages. Or substitute with ham or spam.
- Shallot: or substitute with an onion
- Fresh Garlic
- Gochujang: this is a Korean red pepper paste that is sold in a red rectangular plastic tub at Korean grocery stores. It's sweet, spicy and smoky in taste.
- Kimchi juice: from the kimchi jar or package
- Sesame oil
- Fried Egg(s): this is a non-negotiable when it comes to kimchi fried rice. The runny egg takes the dish to another level!
- Neutral oil:Â like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
- Sesame seeds: optional garnish
- Korean seaweed flakes: optional garnish. You can get this ingredient at most Korean grocers. They come in different flavors but get the sesame one.
Expert Tips
- Use day-old short-grain rice as this creates fluffier grains. You may use freshly cooked rice but make sure to increase the heat to high so the rice can toast properly. You can also dry out the rice in the freezer by laying it out on a large baking sheet and freezing it for 45 minutes. Then break up the cold rice.
- Season the fried rice with sesame oil at the end. This is a finishing oil and when you add it near the start of the cooking process, it'll change the taste of the oil.
- Use well-fermented kimchi or older kimchi for that tangy taste.
- Cut the kimchi in a bowl with clean scissors so you don't stain your cutting board red.
How to make Sausage Kimchi Fried Rice
- Heat vegetable oil in a large pan on medium-high heat. Fry egg sunny side up until edges are crispy and the whites are set but the yolk is still runny. Remove and set aside.
- To the same pan, add chopped sausage, shallot, garlic and kimchi. Stir-fry for 5 minutes until sausage is cooked through. Push everything to the side.
- Add rice, gochujang paste, and kimchi juice. Toss everything together. Transfer to the serving bowl. Drizzle sesame oil on top. Garnish with sesame seeds and Korean seaweed flakes. Serve with fried egg on top and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other Recipes You May Like!
- Classic Kimchi Fried Rice
- Pork Belly Kimchi Fried Rice
- Vegan Mushroom Kimchi Fried Rice
- Cheese Kimchi Kimbap
📖 Recipe
Easy 20-min. Kimchi Sausage Fried Rice
Ingredients
- 2.5 cups cooked short-grain rice use day-old rice
- 2 bratwurst sausages diced
- 1 large egg
- ½ cup kimchi chopped
- ¼ cup kimchi juice from the kimchi jar
- 1 shallot finely chopped
- 1 tablespoon gochujang Korean hot pepper paste
- 1 teaspoon garlic minced
- 1 tablespoon vegetable oil or any neutral oil
- ½ teaspoon sesame oil
- ¼ teaspoon sesame seeds for garnish, optional
- 2-4 tbsps Korean seasoned seaweed flakes for garnish, optional
Instructions
- Heat vegetable oil in a large pan on medium-high heat. Fry egg sunny side up until edges are crispy and the whites are set but the yolk is still runny. Remove and set aside.
- To the same pan, add chopped sausage, shallot, garlic and kimchi. Stir-fry for 5 minutes until sausage is cooked through. Push everything to the side.
- Add rice, gochujang paste, and kimchi juice. Toss everything together. Transfer to the serving bowl. Drizzle sesame oil on top. Garnish with sesame seeds and Korean seaweed flakes. Serve with fried egg on top and enjoy!
Sarah
You said that there would be ways to downplay the spice in this dish? I'm cooking for some spice-skeptics but would like to try it because it sounds good!
christieathome
Thanks Sarah! I would first recommend only adding about half the amount of kimchi to start. Then add more if you think that level of spiciness can be tolerated. I would then also recommend completely omitting the gochujang paste and the kimchi juice to remove most of the spiciness from the dish. I hope this helps and hope your spice-skeptics enjoy it!
Heidi | The Frugal Girls
I love how you kicked up the spice in this dish... and that egg on top looks so good!
Alex
I love how simple this is to prepare - so full of flavour and satisfying!
christieathome
Thanks so much Alex! Very easy to make!
Katerina
Gosh that is one quick meal! I love kimchi but I've never cooked with it - I really need to try it and this looks like the perfect recipe to get me started. Thank you - the photos look mouthwatering?
christieathome
yes so quick! Thanks Katerina! I think you would love kimchi if you enjoy fermented veggies! It's just so good. I think I have it at least once a day haha!
Rosemary
Ready in 20 minutes?! That is all I needed to read before making sure I had all the ingredients hehe! But I wonder if I could make it with chicken since the man doesn't eat pork
christieathome
Yes super super quick! And so delicious! Yes you could totally make it with chicken 🙂