Kimchi Fried Rice

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Cook Time

30 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

A bold and flavorful Korean dish, Kimchi Fried Rice combines spicy fermented kimchi with stir-fried rice, vegetables, and a savory kick. This comforting one-pan meal is quick to prepare yet packs a punch in every bite. Perfect for using leftover rice, it balances tangy kimchi with umami-rich sauces and a touch of sesame oil. Top it with a fried egg for added richness and serve it as a main course or a side. It’s spicy, satisfying, and irresistibly good—ideal for lunch or dinner any day of the week.

Ingredients

Serving Size:

rice – 2 Cups
Kimchi – 1 Cup
Egg – 4 Pieces
Garlic – 3 Cloves
Onion – 1 Piece
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Spring Onion – 2 Stalks
Seaweed – 1 Sheet
Gochujang – 1 Tbsp

Nutrition

Per Serving

460 Kcal

Calories

14 g

Protein

950 Mg

Sodium

1.5 Mg

Vitamin B12

3.2 Mg

Iron

Directions

Step 1

Heat a large pan over medium heat and add sesame oil.

Step 2

Add chopped garlic and sauté for 30 seconds until fragrant.

Step 3

Dice the onion and add it to the pan. Cook until translucent.

Step 4

Add chopped kimchi and stir-fry for 3–4 minutes to release its flavor.

Step 5

Mix in the gochujang and soy sauce, stir until evenly combined.

Step 6

Add cooked rice to the pan and break apart any clumps with a spatula.

Step 7

Stir-fry everything together for 5 minutes until the rice is heated through and evenly colored.

Step 8

In a separate pan, fry the eggs sunny-side up or to your preference.

Step 9

Top each portion of fried rice with a fried egg.

Step 10

Garnish with chopped spring onions and crushed seaweed.

Step 11

Serve hot and enjoy immediately.

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Kimchi Fried Rice

Categories :

Ingredients

Nutrition