Kimchi Fried Rice
- Kimchi Fried Rice
- Recipe
- Ingredients
- Instructions
Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!
I cannot even begin to tell you how much I love kimchi fried rice.
It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.
Personally I like to keep this meatless but you can dress this up with your choice of protein – rotisserie chicken, ground pork, or even ground beef.
But all I really need is that runny egg on top, letting it drip right into the fried rice goodness. It mellows out a bit of the heat while keeping you full and protein-happy.
If you like extra heat, try adding additional gochujang. It packs quite a punch!
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Instructions
1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
3. Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
