Description
Spicy Kimchi Fried Rice combines the bold flavors of kimchi and gochujang for a satisfying dish that delights the senses.
Ingredients
Scale
- 3 cups Cold cooked white rice
- 1 cup Napa cabbage kimchi
- 3 tablespoons Kimchi juice
- 2 large Eggs
- 1 small Onion, finely diced
- 2 stalks Green onions, sliced (white and green parts separated)
- 1 small Carrot, finely diced
- 2 tablespoons Gochujang
- 2 tablespoons Soy sauce
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 1 cup Cooked pork belly, Spam, or tofu, diced
- 2 tablespoons Toasted sesame seeds
- 2 sheets Roasted seaweed strips (gim)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion, the white parts of the green onions, and diced carrot. Sauté for 2–3 minutes until softened and fragrant.
- Add chopped kimchi to the pan and stir-fry for 2–3 minutes until fragrant.
- Stir in gochujang, soy sauce, and sugar. Mix thoroughly.
- Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble them until just set. Combine them with the kimchi mixture.
- Add cold rice to the pan, breaking up any clumps. Combine everything thoroughly, then pour in the kimchi juice. Stir-fry for 3–4 minutes until heated through.
- Drizzle with sesame oil and fold in the green parts of the green onions. If using, include any optional protein. Serve hot, garnished with sesame seeds and roasted seaweed strips.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg
Keywords: Spicy Kimchi Fried Rice, Korean Fried Rice, Kimchi Recipes