Kimchi Fried Rice Recipe
Kimchi Fried Rice is deliciously flavorful and quick to prepare! Day old rice is tossed with garlic, ginger, kimchi and gochujang for a slightly spicy yet majorly addictive fried rice.
Ingredients
- 1 tablespoon light olive oil
- 1/2 cup yellow onion diced
- 1 bunch green onions white and light green parts cut into 1-inch pieces
- 2 teaspoons garlic grated
- 1 teaspoon ginger grated
- 1 cup kimchi that has been coarsely chopped
- 1 tablespoon gochujang paste a fermented Korean red chili paste
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 4 cups cooked jasmine or white rice (leftover
FOR SERVING:
- the dark green parts sliced on the bias
- eggs for frying
- nori thinly sliced
- black sesame seeds
- gochujang hot sauce
Instructions
- Heat olive oil in a large chefs pan or wok over hight heat. Once the oil is shimmering, add in the yellow onion and the white and light green parts from 6 green onions. Thinly slice the dark green parts of the onion and use for garnish.
- Once the vegetables are tender, add in 1 teaspoon grated ginger and 2 cloves grated garlic. Stir and cook 1 minute.
- Add in kimchi, gochujang, low-sodium soy sauce, toasted sesame oil and ground white pepper. Stir and cook until heated through.
- Lastly add in 4 cups leftover cooked jasmine rice and toss it all together.
- For crispy rice: spread the kimchi fried rice in an even layer and let cook undisturbed for a few minutes until crispy and brown in spots.
- Serve with a fried egg ontop and garnish with sliced green onions, black sesame seeds, thinly slice nori and gochujang hot sauce (not paste).
Nutrition
Calories: 177kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 563mg | Fiber: 1g | Sugar: 3g