Kimchi Fried Rice

This is great way to use up old rice. Itʼs also a good introduction to using kimchi, whose strong flavor might take a bit of getting used to. To make a complete meal, top this fried rice with fried eggs that have a runny yolk, which will help form a sauce of sorts.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. vegetable oil
  • 4 cups kimchi, cut into bite-sized pieces
  • 1 Tbsp. gochujang
  • 4 cups cold rice
  • 1 Tbsp. sesame oil

Directions

  • Over medium-high heat, heat oil in a large skillet. Add kimchi and fry until it is heated through, about 4 minutes. Add gochujang and stir to combine. Remove from skillet.
  • Add rice to now-empty skillet. Use a wooden spoon or spatula to break up the rice and stir well to ensure it heated through. You might want to add just a little bit of water to help loosen the rice up. Add sesame oil and stir.
  • Divide rice among serving bowls and top with kimchi. Serve.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. vegetable oil
  • 4 cups kimchi, cut into bite-sized pieces
  • 1 Tbsp. gochujang
  • 4 cups cold rice
  • 1 Tbsp. sesame oil

Directions

  • Over medium-high heat, heat oil in a large skillet. Add kimchi and fry until it is heated through, about 4 minutes. Add gochujang and stir to combine. Remove from skillet.
  • Add rice to now-empty skillet. Use a wooden spoon or spatula to break up the rice and stir well to ensure it heated through. You might want to add just a little bit of water to help loosen the rice up. Add sesame oil and stir.
  • Divide rice among serving bowls and top with kimchi. Serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat11g
Saturated Fat1.5g
Cholesterol0mg
Sodium830mg
Total Carbohydrate57g
Dietary Fiber2g
Sugars2g
Protein6g