Kimchi Fried Rice

Kimchi Fried Rice takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 946 calories, 23g of protein, and 23g of fat per serving. This recipe serves 2. For $2.37 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, eggs, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. 49 people have made this recipe and would make it again. This recipe is typical of Chinese cuisine. It is brought to you by Just One Cookbook. It works well as a rather cheap main course. With a spoonacular score of 85%, this dish is super. If you like this recipe, take a look at these similar recipes: Stir fried Kimchi and Rice (Kimchi Bokkeumbap), Kimchi Fried Rice (kimchi Bokkumbap), and Kimchi Bokkeumbab (Kimchi Fried Rice).

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice white part of the scallion thinly and cut green parts of scallion diagonally. Also, mince the garlic cloves.Using kitchen shears, cut kimchi into bite size pieces.In a large wok, heat the oil over medium-high heat and add scallion (white part) and the minced garlic. Cook, stirring constantly, until fragrant.Add kimchi and kimchi juice and cook for 1 minute to combine with the scallion.Add gochujang and soy sauce and cook stirring for 1 minute until kimchi starts to get soft. If kimchi starts to stick to the bottom but not cooked through yet, add a little bit of water or more kimchi juice. You can also add more kimchi juice if you like it spicy. Make sure you cook kimchi thoroughly before adding rice.Reduce heat to low and add the rice, stirring thoroughly to combine. Cook until the rice is warmed through, about 1-2 minutes. Toss the wok to keep the ingredients from sticking to the bottom of the pan.Lastly, sprinkle sesame oil, sesame seeds, and green part of scallion (save some to garnish on top later). Add a pinch of freshly ground black pepper. Toss the wok from time to time If the ingredients look like they are about to burn and stick to the bottom of the pan.Meanwhile in a non-stick frying pan, heat oil over medium high heat and add the eggs. Turn down the heat to low and cook until egg white is completely cooked. The tip I learned to make a perfect sunny side up is to scoop the hot oil from the pan with a spoon and pour it over the uncooked egg white so that egg white will cook faster without overcooking the egg yolk.Serve Kimchi Fried Rice on a plate topped with a fried egg and sprinkled with scallions and shredded Korean seaweed.

 

Step by step:

1. Slice white part of the scallion thinly and cut green parts of scallion diagonally. Also, mince the garlic cloves.Using kitchen shears, cut kimchi into bite size pieces.In a large wok, heat the oil over medium-high heat and add scallion (white part) and the minced garlic. Cook, stirring constantly, until fragrant.

2. Add kimchi and kimchi juice and cook for 1 minute to combine with the scallion.

3. Add gochujang and soy sauce and cook stirring for 1 minute until kimchi starts to get soft. If kimchi starts to stick to the bottom but not cooked through yet, add a little bit of water or more kimchi juice. You can also add more kimchi juice if you like it spicy. Make sure you cook kimchi thoroughly before adding rice.Reduce heat to low and add the rice, stirring thoroughly to combine. Cook until the rice is warmed through, about 1-2 minutes. Toss the wok to keep the ingredients from sticking to the bottom of the pan.Lastly, sprinkle sesame oil, sesame seeds, and green part of scallion (save some to garnish on top later).

4. Add a pinch of freshly ground black pepper. Toss the wok from time to time If the ingredients look like they are about to burn and stick to the bottom of the pan.Meanwhile in a non-stick frying pan, heat oil over medium high heat and add the eggs. Turn down the heat to low and cook until egg white is completely cooked. The tip I learned to make a perfect sunny side up is to scoop the hot oil from the pan with a spoon and pour it over the uncooked egg white so that egg white will cook faster without overcooking the egg yolk.

5. Serve Kimchi Fried Rice on a plate topped with a fried egg and sprinkled with scallions and shredded Korean seaweed.

Nutrition Information:

covered percent of daily need

 

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