Kimchi Fried Rice
Easy and fast kimchi fried rice. It's delicious and perfect for a busy day and to finish up the leftover rice and whatever veggies you have in the fridge. Also a perfect choice if you're new to Korean food.
Prep Time5 minutes mins
Cook Time10 minutes mins
Servings: 2 people
- 1 bulb spring onion together with the green part
- 2 garlic cloves , grated
- ½ thumb sized ginger , grated
- 1 medium sized carrot , cut into cubes
- 8 green beans , cut into ¼ inch (5 mm) thick
- ½ cup drained kimchi (120 gr), roughly chopped
- 1 tablespoon gochujang (15 gr) or use sriracha to taste
- 2 tablespoon soy sauce or to taste
- ½ tablespoon sugar
- 3 cup day old cooked rice (480 gr)
- 1 teaspoon sesame oil
Others
- 2 fried eggs
- some sesame seeds
- some shredded nori
Separate the white and green part of the spring onion. Dice the white part. Slice the green part and reserve for later.
Heat some oil in a pan on medium high heat. Add in diced white part of spring onion together with grated garlic, ginger, carrot and green beans. Cook until the veggies are softened a bit.
Add in kimchi, gochujang and mix together well. Next add in cooked rice, soy sauce and sugar. Continue cooking and mixing until everything is well combined.
Turn the heat off. Sprinkle reserved sliced green part of spring onion together with sesame oil. Give everything one last mix and serve immediately.
Best Rice For Fried Rice
Use leftovers or day old cooked rice for this recipe for better result.
If you don't have any, simply cook some rice and leave it cool completely uncovered.
I would recommend using jasmine rice or short grain rice.
Refer to my post above for more tips and details.
Calories: 469.1kcal | Carbohydrates: 83.6g | Protein: 15.7g | Fat: 7.5g | Saturated Fat: 1.9g | Cholesterol: 163.7mg | Sodium: 1260.9mg | Potassium: 423.9mg | Fiber: 3.3g | Sugar: 6.9g | Calcium: 94mg | Iron: 3mg