Description
A flavorful and easy-to-make Kimchi Fried Rice recipe that combines fermented kimchi with day-old rice, topped with a fried egg for a deliciously satisfying meal. This Korean-inspired dish is perfect for a quick lunch or dinner, delivering a perfect balance of spicy, savory, and tangy flavors.
Ingredients
Scale
Rice and Vegetables
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi (well-fermented, chopped)
- 2 green onions (chopped)
- 1 cup mixed vegetables (optional, e.g., carrots or peas)
Seasonings
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
Other
- 2 eggs
- oil for sautéing
Instructions
- Prepare Ingredients: Gather and prepare all ingredients, chopping the green onions and kimchi, and setting aside any optional mixed vegetables to streamline the cooking process.
- Sauté Green Onions: Heat a large skillet over medium-high heat; add a splash of oil then sauté the chopped green onions until fragrant and translucent, about 1-2 minutes.
- Add Kimchi: Stir in the chopped kimchi and sauté for about two minutes to release its flavors and slightly caramelize the edges.
- Combine Rice and Vegetables: Add the cooked rice to the skillet, breaking up any clumps, and mix well with the kimchi. If using mixed vegetables, add them now and cook until heated through.
- Season the Rice: Drizzle the soy sauce and toasted sesame oil over the rice mixture, stirring until all ingredients are evenly combined and the rice is well seasoned.
- Cook Eggs: Push the rice mixture to one side of the skillet, crack the eggs into the empty space, and cook to your preferred level of doneness (fried, over-easy, or scrambled).
- Serve: Once the eggs are cooked, serve the kimchi fried rice immediately while hot, garnished with additional green onions if desired.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy and improves the texture.
- Feel free to customize with other protein additions like chicken, pork, or tofu.
- Adjust kimchi quantity based on desired spice and tanginess.
- Low-sodium soy sauce keeps the dish from becoming too salty.
- To make it vegetarian, omit eggs or replace with a plant-based egg substitute.
