Simple Kimchi Fried Rice
A classic Korean comfort food made with stir-fried fermented kimchi and chilled rice for a savory, spicy, and tangy meal.
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Ingredients
- 2 cups Chilled cooked white rice
- 1 cup Fermented kimchi, chopped
- 3 tablespoons Kimchi juice
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Vegetable oil
- 1 teaspoon Toasted sesame oil
- 2 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Soy sauce
- 2 pieces Large eggs
- 1 tablespoon Roasted seaweed flakes (Gim)(optional)
Instructions
- 1
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
- 2
Add the minced garlic and white parts of the green onions, sautéing for 30 seconds until fragrant.
- 3
Add the chopped kimchi and stir-fry for 2-3 minutes until it softens and begins to caramelize.
- 4
Lower the heat to medium and stir in the gochujang and kimchi juice until well combined with the kimchi.
- 5
Add the chilled rice to the pan, breaking up any clumps with a spatula, and stir until every grain is coated in the sauce.
- 6
Drizzle with soy sauce and sesame oil, then stir-fry for another 2 minutes to develop a slight crust on the bottom.
- 7
In a separate small pan, fry the eggs sunny-side up or to your preferred doneness.
- 8
Divide the rice into bowls, top with a fried egg, the remaining green onions, and seaweed flakes.
Nutrition per Serving
420
Calories
12g
Protein
65g
Carbs
14g
Fat
4g
Fiber
5g
Sugar
980mg
Sodium
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