Description

Indulge in the vibrant flavors of Kimchi Fried Rice, a delightful dish that combines spicy, savory, and slightly sweet notes in every bite. Perfect for busy weeknights, this quick recipe transforms leftover rice and kimchi into a comforting meal that’s both economical and delicious. With its enticing aroma and customizable ingredients, you can impress family and friends with this visually stunning bowl of happiness.

Ingredients

Scale

2 cups cooked day-old rice
1 cup well-fermented kimchi, chopped
1/2 cup mixed vegetables (carrots, peas, bell peppers)
2 large eggs
2 tablespoons sesame oil
3 tablespoons soy sauce
2 green onions, finely chopped
1 tablespoon gochujang (optional)

Instructions

Gather all ingredients and chop vegetables into small pieces for even cooking.
In a large skillet or wok over medium heat, heat the sesame oil until it shimmers.
Add the mixed vegetables and sauté until slightly softened, stirring frequently.
Stir in the chopped kimchi and day-old rice, breaking up any clumps as you mix.
Pour in the soy sauce and adjust to taste; add more kimchi if desired.
Create a well in the center of the mixture and crack in the eggs. Scramble until cooked through, then mix everything together.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Korean

Nutrition

Serving Size: 1 cup (220g)
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 10g
Cholesterol: 180mg

Keywords: Feel free to swap out vegetables or add proteins like tofu for a vegetarian option. For extra crunch, sprinkle sesame seeds on top before serving. Store leftovers in an airtight container in the fridge for up to three days.