Description
A fast and flavorful kimchi fried rice dish with a spicy kick. Perfect for using leftover rice and kimchi.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 2 tbsp kimchi juice
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- 1 egg (optional)
- 1 tsp toasted sesame seeds
Instructions
- Heat vegetable oil in a large pan over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add chopped kimchi and stir-fry for 2 minutes.
- Mix in gochujang and soy sauce.
- Add cooked rice and kimchi juice. Stir well to combine.
- Cook for 3-4 minutes, stirring occasionally.
- Drizzle with sesame oil and top with green onions.
- Fry an egg (optional) and place it on top.
- Sprinkle with sesame seeds before serving.
Notes
- Use day-old rice for best texture.
- Adjust gochujang for preferred spiciness.
- Add protein like tofu or meat if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: kimchi fried rice, quick meal, Korean food, spicy rice