Kimchi Fried Rice
I'm giving my leftover rice a new lease of life with this quick and easy 15 minutes meal! The kimchi, gochujang, and spices definitely help kick this up a couple notches! I love the spiciness of the seasoning, and the slight tanginess from the pickled kimchi!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup kimchi (chopped)
- 1/2 cup kimchi juice
- 1/2 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tsp grated ginger
- 2 tbsp gochujang (Korean hot pepper paste)
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 cups cooked rice
- 2 tbsp chopped green onions
- Salt and black pepper to taste
- 4 sunny side up eggs
- Chopped spring onions
- Toasted sesame seeds
Instructions
- 1
Finely chop up kimchi and squeeze to get juice.
- 2
Reserve juice for later.
- 3
In a bowl, mix gochujang, kimchi juice, grated ginger, soy sauce, and sugar.
- 4
Heat pan on medium high, add sesame and vegetable oil.
- 5
Saute onion until soft, and add garlic to stir fry for another 30 seconds.
- 6
Add Kimchi into pan, and stir fry for a minute.
- 7
Then add rice to the pan breaking it up with your spatula.
- 8
Pour in kimchi juice mixture, and toss to coat evenly.
- 9
Season with salt and pepper if needed, and remove from heat.
- 10
Sprinkle chopped green onions, and toss to combine.
- 11
Serve with sunny side up egg, chopped spring onions, and sesame seeds.