Kimchi Fried Rice
Kimchi fried rice is perfect to toss up with using leftover rice and kimchi. Add a variety of meat or vegetables to give it more texture and flavor.
Servings:
Ingredients
- 1 tsp vegetable oil
- 1 tsp minced garlic
- 1/2 onion, finely diced
- 1 cup (225 gr) chopped Napa Cabbage Kimchi, water drained
- 3 cups day-old rice
- 1/4 cup kimchi juice
- 1-2 tbsp gochujang
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tbsp sesame oil
Topping
- Roasted sesame seeds
- Finely chopped scallions
- Seaweed flakes
- 2 sunny side up eggs
Instructions
- Put the vegetable oil in a frying pan and heat over medium high heat until hot. Add garlic, onion, and chopped kimchi and stir fry until the kimchi is starting to brown.
- Add the rice, kimchi juice, gochujang, soy sauce, and sugar. Stir-fry throughly until well combined with high heat.
- Add the sesame oil and mix them well. Remove from the heat.
- Serve with sesame seeds, scallion, seaweed strips, and cooked eggs on top (optional).
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 78g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 186mg | Sodium: 878mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 4mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.