Kimchi Fried Rice
Ingredients
- 2 cups cooked rice
- ½ cup packed kimchi drained and chopped
- ¼ cup kimchi juice
- ¼ cup chopped scallions green parts only
- 2 cloves garlic minced
- 2 tsp. soy sauce
- 1 tsp. gochujang
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 eggs to fry sunny side up
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat and add the vegetable oil.
- Add the minced garlic to the skillet and sauté for 1-2 minutes. Add the chopped kimchi to the skillet and cook for another 2-3 minutes, until slightly softened.
- Massage the cooked rice with sesame oil, using your hands to separate the grains of rice. Add the rice to the skillet and stir to combine.
- In a small bowl, combine the soy sauce, kimchi juice, and gochujang paste until dissolved. Pour into the skillet and stir to combine. Cook, tossing occasionally to cook evenly. Taste, season with salt and pepper, and turn off the heat.
- Fry the eggs sunny side up to your liking.
- Serve the kimchi fried rice hot with scallions and a sunny-side-up egg. Enjoy!
Nutrition
Calories: 423kcal | Carbohydrates: 52g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 506mg | Potassium: 257mg | Fiber: 2g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg