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
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).