Kimchi Fried Rice
This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that is flavorful, fresh, and so delicious! Leave it as a vegan dish, or top it with a fried egg or add chicken for extra protein.
Servings: 4
Calories: 167kcal
Cost: $4
Ingredients
- 2 cups cold, leftover cooked white rice
- 1 1/2 Tablespoons oil
- 1/2 cup chopped onion
- 2 cloves garlic , minced
- 1/2 cup kimchi* , chopped + 1 tablespoon kimchi juice
- 1-2 Tablespoons low-sodium soy sauce , or more, to taste
- 1/4 teaspoon sesame oil
- salt and freshly ground black pepper , to taste
- 2 green onions , chopped
- gochujang, for spice , optional
Instructions
- Saute veggies: Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and toss for 1 minute.
- Add rice: Separate the cold, cooked rice grains with your fingers and add to the pan. Toss gently to combine.
- Season: Add soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Taste and add pepper, salt or more soy sauce, as needed.
- Serve immediately, with gochujang hot sauce, if desired.
Video
Notes
Kimchi: Find it near the refrigerated produce section of the grocery store. Add more kimchi if you like the dish spicier.
Protein: Add stir-fried chicken, and/or serve with a fried egg on top of the rice.
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 218mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
Recipe Link
Recipe Video
