Kimchi Fried Rice

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Damn Delicious

Total Time

30 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(48)

Ingredients

4 servings

1 ½ cups jasmine rice
1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
3 tablespoons reduced sodium soy sauce
1 tablespoon gochujang, Korean red pepper paste
1 tablespoon sesame oil
2 tablespoons canola oil
2 cloves garlic, minced
1 small onion, diced
2 teaspoons freshly grated ginger
1 (3.5-ounce) package shiitake mushrooms, sliced
1 cup matchstick carrots
½ bunch kale, stems removed and leaves chopped
4 fried eggs
¼ cup nori strips
2 green onions, thinly sliced
1 tablespoon black sesame seeds

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Preparation

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Step 1

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Step 2

In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.

Step 3

Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Step 4

Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.

Step 5

Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.

Step 6

Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Chef’s notes

*Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.

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Skill Level

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Kimchi Fried Rice

Ingredients

Preparation

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Chef’s notes

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