Kimchi Fried Rice
It is a good way to enjoy leftover rice and one of many ways to enjoy kimchi. This can be served with crispy fried egg, scrambled egg, or your choice of meat or protein. I enjoyed this with sweet pickled radish, more kimchi on the side, and crispy fried egg.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Ingredients
- Cooking oil
- 2 tbsp white part of spring onions
- 2 cloves garlic chopped
- ¼ cup kimchi cut into smaller pieces
- 2 tbsp kimchi juice
- 1 tsp kimchi seasoning powder/mix
- ½ tbsp soy sauce
- ½ tbsp sesame oil
- Nori sheets for garnish
- Furikake for garnish
- Fried egg to serve
Instructions
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Make sure to cut the kimchi into smaller pieces. I cut them using kitchen scissors for mess-free cutting.
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In a pan over medium heat, add oil. When the oil is hot enough, add sliced spring onions and garlic. Cook for about 2 minutes.
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Add kimchi and cook for 2-3 minutes. Add kimchi juice, kimchi seasoning powder/mix and soy sauce; mix everything.
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Next, add the day-old cold rice to the pan. Mix/bread down the rice until warmed up.
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Pour sesame oil and add sliced spring onion. Mix again, and then turn off the heat.
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Fry egg/eggs according to your preference.
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Put on your plate. Garnish/top with cut-up nori sheets and more spring onions. Add fried egg on top and add furikake if desired.
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Enjoy with your preferred side dish if you like. I did enjoy this with more kimchi on the side and pickled radish. Yum!!
Recipe Notes
- If you don’t have kimchi seasoning powder/mix, you can use gochujang or chili powder.
- This makes 1 large serving or 2 small servings. Any leftover can be reheated in a microwave.
- The nori sheets and furikake are all optional.
- I used US cups (1 cup = 250 ml) in measuring the day-old cold rice.
- I cut the using kitchen scissors for mess-free cutting.
- You may need to add salt to your fried rice; I didn’t.