Kimchi Fried Rice
If you have day-old rice, kimchi (fermented Korean cabbage with innumerable health benefits) and a few extra odds and ends in your fridge, you can make a meal that’s both economical and versatile.
Kimchi Fried Rice
If you have day-old rice, kimchi (fermented Korean cabbage with innumerable health benefits) and a few extra odds and ends in your fridge, you can make a meal that’s both economical and versatile.
Cooking Instructions
- 1
Prepare your veggies (I used leeks, garlic, minced ginger, red pepper, and chopped kimchi)
- 2
Prepare your sauce: whisk sesame oil, soy sauce, gochujang, and kimchi juice together
- 3
Heat some oil in a large pot or wok. Add veggies (except for kimchi) and sauté until soft, about 4 mins
- 4
Add rice, kimchi and sauce. Stir often, until it becomes a bit sticky.
- 5
Meanwhile, fry eggs until the whites are solid but the yolk is still runny.
- 6
Spoon kimchi mixture into bowls. Top with fried egg, sprinkled with green onions.
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