Kimchi Fried Rice
Tangy, savory kimchi fried rice topped with a fried egg - the ultimate way to use up ripe kimchi and leftover rice.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 3 cups cold cooked rice
- 1.5 cups kimchi, chopped
- 2 eggs
- 3 green onion
- 1 tbsp sesame oil
Instructions
- Fry the chopped kimchi with a little of its juice 3 minutes.
- Add the cold rice and stir-fry over high heat.
- Season with sesame oil and a touch of gochujang.
- Top each bowl with a fried egg and green onion.
💡 Chef's tip
Fry the kimchi in a little of its own juice first to concentrate the flavor before the rice goes in.
The riper and more sour the kimchi, the better: aged kimchi caramelizes as it fries and gives the rice its deep, funky flavor that fresh kimchi cannot.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 11 g
- Carbs: 58 g
- Fat: 12 g
