Kimchi Fried rice

Korean Kimchi Fried rice with tons of flavor from Kimchi, Gochujang, and soy sauce, is one of the best ways to jazz up leftover rice. Top it with a sunny side up for a delicious meal.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings People

Calories 272kcal

Ingredients

3 Cups Cooked white rice
¾ Cup Kimchi
2 Tablespoon Oil
2 Teaspoon Soy Sauce
2-3 tablespoon Gochujang
½ teaspoon sugar (ref note)
2 Teaspoon Sesame Oil
3 green onion (Green and white part finely chopped separately)
salt and Pepper

For topping

Toasted sesame seeds
seaweed strips
fried egg

Instructions

Squeeze as much juice as possible from kimchi, collect 1/4 cup of kimchi juice. Roughly chop kimchi.
In a bowl mix gochujang, reserved kimchi juice, and soy sauce until smooth.
Take a wide pan or a wok. Add oil and heat.
Add white part of green onion and cook for 30 seconds.
Then add chopped Kimchi. Cook for about 1-2 minutes until the kimchi is fragrant and start to caramelize.
Add sauce made in the previous step and let it cook for 2-3 minutes until the mixture looks thick and has come together.
Then stir in rice. Carefully mix the rice with the sauce making sure not to toss vigorously (else the grains will break) . Cook for 2-3 minutes tossing in between to toast the rice a bit.
Add soft butter, green onion and toasted sesame oil. Toss again until mixed.
While serving top with a fried egg, seaweed strips, toasted sesame seeds and green onion.

Video

Notes

Kimchi, soy sauce and gochujang has already have salt in it. So add salt accordingly.
If the kimchi to too sour, then adding little sugar will balance the sauce. Else you can skip sugar.
If you love kimchi flavor, you can increase the quantity up to 1 cup.

Nutrition