Kimchi Fried Rice
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(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
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.
Step 7
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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.
