Kimchi Fried Rice
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.7 out of 5 stars
(21)
Ingredients
5-6 servings
- a swish of oil
- 2 cloves garlic, minced
- a spoonful of fresh crushed ginger
- 2–3 cups leftover cooked rice or cauliflower rice
- 2 cups frozen peas and carrots
- 1 cup kimchi (more or less to taste)
- 2 tablespoons soy sauce (more to taste)
- 3 beaten eggs
- 1–2 tablespoons chili paste or sriracha for topping
- sesame oil and/or sesame seeds for topping
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Preparation
Step 1
Aromatics: Heat the oil in a large skillet over medium-high heat. Sauté the garlic and ginger until fragrant.
Step 2
Main Stuff: Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.
Step 3
Eggs: Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.
Step 4
Finishing: Serve with chili paste, sesame oil, sesame seeds, green onions, or whatever kind of thing you like.
Step 5
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Chef's notes
An alternate way to do the eggs would be to fry them individually and top each serving with a fried egg! This is preferable, in my opinion, but doesn’t always keep well for leftovers.
If you use cauliflower rice, add that just before the eggs. Cauliflower rice really only needs 2-3 minutes in the pan whereas everything else probably takes 5-8 minutes.
I normally just use olive oil. A neutral tasting oil would work, too. Sesame oil has a low smoke point so it usually isn’t recommended as an oil for stir-fries (just for adding flavor at the end).
