Kimchi Fried Rice

⏱ 20 mins 🍽 2 serving(s) 🏷 Korean

This straightforward Korean fried rice dish is an excellent method for repurposing leftover rice. It combines tangy kimchi with gochujang paste and sesame oil for a flavourful meal. The recipe is finished with a scrambled egg and garnishes of green onion, sesame seeds, and roasted seaweed. It takes only 20 minutes to prepare and serves two people.

Kimchi Fried Rice

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cups white rice (or brown rice, preferably made the night before)
  • 1 cup kim chee, chopped (kimchi)
  • 1/4 cup kimchi juice (liquid from the kimchi container)
  • 1/4 cup water
  • 2 -3 tablespoons gochujang
  • 3 teaspoons sesame oil
  • 2 eggs
  • 1 green onion, chopped
  • 1 tablespoon roasted sesame seeds
  • 1 sheet nori, shredded (the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)

Method

  1. Place a wok or pan over the heat and add the vegetable oil.
  2. Stir-fry the chopped kimchi in the oil for 1 minute.
  3. Introduce the rice, kimchi juice, water, and gochujang to the wok. Mix everything together and fry the contents for 6-8 minutes, using a wooden spatula.
  4. Beat the eggs lightly in a separate bowl. Move the rice mixture to one side of the wok, pour in the eggs, and swiftly scramble them into small pieces with the spatula. Combine the egg pieces with the rice.
  5. Pour in the sesame oil and take the wok off the heat straight away.
  6. Top the fried rice with chopped green onion, roasted sesame seeds, and shredded seaweed. Serve straight away.

Nutrition (per serving)

Sodium93300 mg

Recipe details

CategoryKorean
AuthorPanNan