Kimchi Fried Rice
Kimchi Fried Rice is a tantalizing dish that transforms leftover rice and kimchi into a vibrant, flavorful meal. This quick and easy recipe features sautéed vegetables, savory soy sauce, and the signature kick of fermented kimchi. Perfect for busy weeknights or impressing guests, each bite is a delightful mix of textures and tastes that will have everyone coming back for more!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Ingredients
Scale
- 2 cups cooked day-old rice
- 1 cup well-fermented kimchi, chopped
- 1/2 cup mixed vegetables (carrots and peas)
- 3 green onions, chopped
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 large eggs, beaten
Instructions
- Prepare your ingredients by chopping vegetables and slicing green onions.
- Heat sesame oil in a large skillet over medium heat until shimmering.
- Sauté minced garlic with mixed vegetables for 2-3 minutes until softened.
- Add chopped kimchi and cook for another minute before stirring in the day-old rice, breaking up clumps.
- Pour soy sauce evenly over the mixture while stirring constantly, adjusting to taste.
- Push the mixture to one side of the pan and scramble beaten eggs on the other side until just set. Combine everything before serving hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg