Kimchi Fried Rice
Try this irresistible Kimchi Fried Rice, a harmonious blend of leftover rice, flavorful kimchi, and a perfectly fried egg on top, delivering a symphony of Korean-inspired tastes in every delicious bite.
Ingredients
- 3 cups Leftover Rice
- 2 tbsp Sesame Oil
- 2 Eggs (1 per person, fried on top)
- 4 cloves Garlic minced
- 3 Scallions whites and greens separated, both chopped
- 2 Seaweed sheets crushed (optional, for garnish)
- 1 tbsp Gochujang (Korean red pepper paste)
- 2 tbsp Soy sauce
- 1 Onion finely chopped
- 1 cup Kimchi chopped
- 1 tsp Brown Sugar (optional)
Instructions
- Chop the whites and greens of the scallions separately.Chop the onion and kimchi.Crush the seaweed sheets if you're using them.
- Add 1 tablespoon of sesame oil to the pan.Add chopped onion and the whites of the scallions, sauté until softened.
- Stir in the chopped kimchi and cook for an additional 2-3 minutes until the kimchi is heated through.
- Add the leftover cooked rice to the pan. Break up any clumps and mix well with the kimchi and onions.
- Add soy sauce, gochujang, and brown sugar (optional, for adjusting sweetness). Stir well to combine.Stir well to combine.Toss in the chopped greens of the scallions. Stir to incorporate.Drizzle the remaining tablespoon of sesame oil over the fried rice and stir.
- In the same pan used for sautéing, fry 2 eggs to your liking.
- Plate the kimchi fried rice. Top with the fried egg.Garnish with crushed seaweed sheets, and additional scallion greens.