Description
Kimchi Fried Rice: Your New Favorite Weeknight Wonder. This recipe is a celebration of bold, savory, and slightly spicy flavors, all coming together in a comforting bowl that’s perfect for any night of the week.
Ingredients
3 cups cooked day-old white rice
1 cup napa cabbage kimchi, chopped (plus 3 tbsp kimchi juice)
2 tbsp vegetable oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp toasted sesame oil
4 large eggs
2 green onions, sliced
1 tbsp toasted sesame seeds
1 sheet nori (seaweed), shredded for garnish
Instructions
Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add diced yellow onion and minced garlic, cooking for 2 minutes until aromatic.
Stir in chopped kimchi and gochujang, cooking for 3 minutes until the kimchi softens and releases its fragrance.
Add the cooked white rice, kimchi juice, and soy sauce to the skillet, breaking apart any rice clumps with a spatula and tossing for 4-5 minutes until the rice is thoroughly heated and coated.
Drizzle with sesame oil, stir well, and remove the skillet from the heat.
In a separate non-stick pan, heat the remaining 1 tablespoon of oil and cook eggs sunny-side up or to your preference.
Serve the Kimchi Fried Rice in bowls, topping each with a fried egg, sliced green onions, sesame seeds, and shredded nori.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Korean