Kimchi Fried Rice

Name: Kimchi Fried Rice
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 3/4 cup cooked white rice, preferably at least a day old; 1/2 cup kimchi, roughly chopped; 1 tbsp minced garlic; 1 tbsp minced ginger; 1 hot pepper (optional); 1 leek or small onion, diced; 1 tbsp juices from kimchi; 1 tsp sesame oil; 1 tsp gochujang (red pepper paste); 2 tbsp soy sauce; 2 fried eggs, sunny-side up; 1 chopped green onion

Katherine @katherinecooks

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.

Katherine @katherinecooks

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.

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Ingredients

15 mins

2 people

Base (veggies flexible - use what you have!)
3/4 cupcooked white rice, preferably at least a day old
1/2 cupkimchi, roughly chopped
1 tbspminced garlic
1 tbspminced ginger
1hot pepper (optional)
1leek or small onion, diced
Sauce
1 tbspjuices from kimchi
1 tspsesame oil
1 tspgochujang (red pepper paste)
2 tbspsoy sauce
Topping
2fried eggs, sunny-side up
1chopped green onion

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Steps

15 mins

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.