Kimchi Fried Rice (25-min. Recipe)
Kimchi Fried Rice. Spicy, savoury and just plain delicious! A popular Korean dish that is perfect for dinner or lunch or if you have leftover rice! Ready in 25 minutes.
- 3 cups short grain rice cooked
- 2 tbsp cooking oil
- 1 stalk green onion chopped
- ½ white onion diced
- 1 ½ cups kimchi chopped
- ¼ cup kimchi juice
- ½ tbsp Gochujang hot pepper paste
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp rice mirin
- 1 tsp soy sauce
- 3 eggs fried (optional)
In a wok set on medium-high heat, fry white and green onions in cooking oil until translucent. Add chopped kimchi until juices begin to release.
Toss in the cooked rice. Pour in kimchi juice.
Season rice with Gochujang paste, sesame oil, sugar, rice mirin, and soy sauce. Mix everything until well combined and rice is coloured red. Remove and transfer in a serving bowl.
Fry eggs sunny side up and serve over fried rice.
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Calories: 1330kcal | Carbohydrates: 247g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 276mg | Potassium: 397mg | Fiber: 9g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 14mg